Hi friends. This week I want to highlight another way you can show your support in a tangible, make-a-difference-right-now way. We’re all still in varying phases of being stuck at home, and if you are, I’m sure you’re ordering take-out. On the other hand, if your city is starting to open up again, you may be excited to go literally anywhere that isn’t your kitchen. If either of those sound like you, consider supporting black-owned restaurants the next time you buy a meal. This article pulls together a variety of different sources from across the country, and can help you find a business in your area. If you’re ordering food anyway, you may as well do so in a way that helps to lift up members of your community – I know I’ll be ordering from Lucy Ethiopian Cafe for my next “I don’t want to cook” meal.
A couple of weeks ago, on a random weeknight, I decided to make some wheat thins from scratch based on a recipe from smitten kitchen. This was a great decision for two reasons. First, I learned how easy (and fun) it is to make wheat thins. Second, I had a recipe to post this week, when I’d been decidedly too busy to do any kind of baking project.
In a food processor, pulse together the flour, sugar, salt, tumeric and butter until mixture is small crumbs.
With the food processor running, slowly drizzle in the cold water, continuing to run until the dough forms a ball.
Divide the dough in half. Roll out one half at a time, as thin as you possibly can. Like very thin.
Then, using a pastry wheel, pizza cutter or knife, cut into one-inch squares.
Place them pretty close together on a baking sheet lined with parchment paper – they won’t spread. Repeat with the second half of the dough.
Using a for, pierce holes into the top of each cookie (I did three rows, if you want to be specific).
Bake at 400°F for 5 to 7 minutes, until golden. Allow to cool completely on baking sheets before transferring to an airtight container.
So fast! So easy! So fun! I just put them in a jar on my counter and grabbed a few any time I wanted something crunchy. In fact, I might make another batch now…
- 1 1/4 cups (155 g) whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon tumeric
- 4 tablespoons butter, cold
- 1/4 cup cold water
- In a food processor, pulse together the whole wheat flour, sugar, salt, tumeric and butter until sandy in texture.
- With the food processor running, slowly drizzle in the cold water and continue processing until the dough forms a ball.
- Roll the dough out into a very thin rectangle. Cut into 1 inch squares.
- Place squares on a baking sheet lined with parchment paper and pierce tops with a fork.
- Bake at 400°F for 5 to 7 minutes, until golden brown.