Posted 3:12 PM 3/22/2013 : News 4 Cooks: Cruste Rolle
TUCSON- Today Jon Benda from the Arizona Renaissance Festival stopped by the studio to cook up a cracker served in the 15th century.
Here is what you need:
A fried cracker, sort of like a tortilla chip. These could easily serve as a pre-dinner snack (like breadsticks) or as a dessert coated in sugar.
2 cups flour
oil (for frying)
Put the flour in a mixing bowl and make a well in the center. Beat the eggs, ginger, and salt and pour into the well. Mix thoroughly, adding additional flour if too wet, or a bit of water if too dry. Separate the dough into pieces about a half-inch in diameter and then roll them out as thinly as possible [they will end up about 2 to 3 inches in diameter - which has been suggested to me as being the size of a Medieval sacramental wafer]. Fry in olive oil. Best served hot.
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