Egg ‘n Onion Matzos

Submitted by United Church of God on Thu, 2011-04-21 11:18
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Description

A delicious twist to a classic unleavened bread.

Summary

Yield
Matzos
Prep time5 minutes

Ingredients

2Cupflour (whole wheat)
3⁄4Teaspoonsalt
1⁄3Cupbutter
1 egg
2 1⁄2Teaspoon (Metric)onion powder
1⁄2Cupmilk

Instructions

 

  • Add onion to the milk to soak while you are working the flour and butter.
  • Cut butter into flour and salt until it’s the texture of cornmeal.
  • Combine the rest of the ingredients and add to the flour mixture.
  • Stir until mixture forms a ball (if dough is too sticky, add a little more flour) but avoid overworking in order to keep the crackers tender.
  • Divide the dough into thirds and roll out onto a well-floured surface.
  • Roll until thin, about 1/16” to 1/32”.
  • Cut into desired shapes and place on a lightly greased cookie sheet.
  • (Do-ahead idea: Cut cookies into shapes, and arrange them on layers of waxed paper in a freezer container and freeze until ready to bake. This can be done several weeks in advance of NTBMO.)
  • Prick crackers with a fork.
  • Bake in a 450 degree oven for 5-8 minutes, or until light brown around the edges.

Notes

 

  • This dough can be made ahead of time and frozen until ready to bake.
1 comments
Submitted on Apr 6, 2012, 12:51 pm

LisaWetzelberger

LisaWetzelberger's picture

I made these - very good basic recipe, good on its own with the onion flavor or you can add optional ingredients. I added 1/4 cup grated Pecorino Romano cheese and reduced the salt to 1/4 teaspoon (Pecorino tends to be very salty). The dough was a bit dry and I had some trouble rolling it out, so I added 1/2 teaspoon of water to it and it was much better.



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