Zelniky

Name: Zelniky
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 36 crackers, 12 serving(s)
Ingredients: 3 cups all-purpose flour; 1 teaspoon white pepper; 3/4 cup shortening; 2 cups sauerkraut, drained

Submitted by Evelyn L Jepson

"Sauerkraut Crackers - delicious with soup or salad."

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photo by Tinkerbell

Ready In:: 55mins
Ingredients:: 4
Yields:: 36 crackers
Serves:: 12

ingredients

3 cups all-purpose flour
1 teaspoon white pepper
³⁄₄ cup shortening
2 cups sauerkraut, drained

directions

Preheat oven to 425°F Grease two cookie sheets, and set aside.
Combine the flour and white pepper in a food processor.
Add shortening and pulse until coarse crumbs. Add sauerkraut and pulse until it comes together in a ball.
Transfer to a floured surface.
Now, you can either pinch off tablespoon size bits and flatten with the bottom of a glass, or, flatten just so much and transfer to a greased cookie sheet, and flatten more there. When it is in the cookie sheet, you can pre-mark with a cookie cutter (shortbread cutter)the shapes you desire.
Bake for 10 minutes at 425F, then reduce to 350F and bake for another 10 - 15 minutes, or until golden brown and crispy.
Let cool, then store in an air-tight container.

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Reviews

I use lard and roll out 1/8" thick and cut with a pizza cutter. I am from a Czech community and have made them forever. The ones in the picture are way too thick. Bake at 350 to just golden.

Clare L.
Hummmmm, didn't know what to expect with "SAUERKRAUT CRACKERS", for heaven's sake! But I really enjoyed these with some lentil soup I made. I guess loving sauerkraut and sauerkraut juice didn't hurt! My nephew didn't like these which only left more for me. I did keep in mind *Tink*'s comment about draining the kraut too much. Thnx for sharing your recipe, Evelyn. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

Darkhunter
I had just a little trouble keeping the dough together. I think I may have drained the sauerkraut a little too much. But I manaaged to roll the dough out onto my cookie sheets & then cut them into squares with a pizza cutter. The flavor combination of pepper & sauerkraut was very interesting. I served them with homemade chicken soup. Thank you for sharing L Evelyn. Made, enjoyed & reviewed for Pick-A-Chef Spring 2008.

Tinkerbell