2 cups whole wheat flour, plus more for dusting
1 tbsp baking powder
1 tsp salt
¼ cup shortening
6 tbsp heavy cream
6 tbsp water
Preheat the oven to 440 degrees F.
Combine cream and water in a bowl and set aside.
Mix together the flour, salt, and baking powder.
Add the shortening and cream mixture. Mix until it holds together.
Dust your working area with flour, pour the dough on it and knead until it forms a smooth dough. Note that this will require more kneading than usual, roughly 15 minutes.
Roll out dough to about one-half inch thickness.
Cut with a floured cutter, a glass rim will work fine, and place on an ungreased baking sheet, inches apart from each other.
Bake 15 to 20 minutes or until golden brown.
Remove from the oven and allow to cool briefly.
Serve with spreadable butter or jam and eggs.
Note, it takes a little more effort since gluten is a “binder” - just roll harder.
Sugar: 1g
:
Calcium: 212mg
Calories: 396kcal
Carbohydrates: 45g
Cholesterol: 31mg
Fat: 23g
Fiber: 6g
Iron: 3mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 5g
Potassium: 235mg
Protein: 8g
Saturated Fat: 9g
Sodium: 911mg
Trans Fat: 2g
Vitamin A: 336IU
Vitamin C: 1mg
