Diana's Desserts - www.dianasdesserts.com
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in Diana's Recipe Book
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|Servings: Makes 8-10 (8-inch) square or round crackers|
Try making these Homemade Passover "unleavened bread" crackers. They don't taste like the store bought ones. They are a little different. I think you'll like them.
A bit of trivia about Matzos, the first Matzo Bread making machine was made in 1857 in Austria.
Three matzos are stacked together and separated from each other by a cloth or a compartment . The matzos are either placed under the seder plate or beside it.
They represent the two "breads" that are used for Shabbat and festivals, as well as a third "bread." This third piece is the lechem oni, the bread of affliction. This is also the matzo that is broken in half. One part represents the suffering and the past; the other part, which is hidden as the afikomen, is a symbol of redemption.......
2 cups matzo meal or matzo cake meal
1 1/2 cups water
1/2 tsp. salt (optional)
Preheat oven to 475 degrees F (245 degrees C).
Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable.
Knead dough and roll out and fold a couple of times. Cut dough into 8-10 pieces.
Roll out each piece as thinly as possible between 2 sheets of wax paper. Cut into rounds or squares and prick surface of dough well with a fork. Work leftover dough pieces back together to make 1 or 2 more rounds.
Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on rack.
Makes: 8-10 (8-inch) square or round matzos.
|Date: March 7, 2002|