Oh my gosh you have to make these crackers. They’re just like those fancy raincoast crisps. Maybe even better.
They’re twice-baked like biscotti, but also delicious once-baked and cut into thick slices as a loaf.
See fig&honey for the recipe.
Try it and let me know what you think!
This recipe seems a bit quackers, but believe it or not (believe it, I say!) it really does work.
All you need is two cups of ice cream, two and a half cups of self-rising flour and a little faith.
(Okay so technically that’s three ingredients. But whatevs.)
What flavour of ice cream will you try? Apparently any flavour will do. We tried butterscotch sundae.
You’ll want to let it melt a bit so it’s soft enough to stir without too much heft.
Preheat your oven to 350 degrees F and mix the flour and ice cream into one cold, sticky dough.
Pour into a greased loaf pan (mine’s seen better days) and bake for about 45 minutes.
Well wonder of wonders, you’ve got yourself a loaf of bread!
Albeit a very small one. Ours didn’t rise very high as you can see, and had the taste and texture of a scone.
Everyone had seconds, so it passed the taste test.
But will it pass yours? Try it and let me know!