by now and have a jar of barley malt syrup lying around, but if not it's easy to find wherever bread-making and brewing ingredients are sold, in supermarkets like Kroger, or online .
To keep the middle of the dough as thin as the edges, it helps to pause rolling about halfway through, dust it with flour, and then flip the dough over on the parchment. Once the dough has been thinly rolled, I brush it with a mixture of corn syrup, barley malt, and salt that's been thinned with a little water. This gives my crackers a golden hue and glossy sheen like the original, along with an absolutely addictive burst of salty/sweet flavor from the moment they hit your tongue.
As a final step, I sprinkle kosher salt on the crackers, for an even more assertive saline pop in each bite.
Either post a picture of Stella holding today's newspaper or stop posting her articles.
Good recipe, but too many things I don't have on hand.
Similar News:You can also read news stories similar to this one that we have collected from other news sources.