Baked Kraut Crackers Recipe


  • 3 cups flour
  • 1 teaspoon black pepper
  • ¾ cup lard or shortening
  • 2 cups sauerkraut



  1. Preheat oven to 425°F.
  2. Grease two large cookie sheets. 
  3. Measure flour and pepper into a clean, dry food processor and pulse to mix. Add shortening and continue pulsing until mixture is crumbly like cornmeal. 
  4. Add sauerkraut gradually, blending after each addition, until entire 2 cups has been added. The mixture should be a dough ball in the processor now. 
  5. Turn the dough ball out onto a floured surface. Pull off tablespoon-sized balls and roll them smooth. Place balls on the greased cookie sheets and flatten with the bottom of a drinking glass, to about ¼-inch thickness. 
  6. Place cookie sheets in preheated oven and bake for 10 minutes, watching closely and turning crackers as necessary. After 10 minutes, reduce oven temperature to 350°F and bake 10-15 minutes more.
  7. Remove crackers from oven, scoop onto a cooling rack and cool undisturbed. Once cooled, store in an airtight container.


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