Diabetic Biscuit

Ingredients

• Graham or whole-wheat flour
• water

Directions

The book says “a rather hot oven”. The 400°F in the steps is the modern equivalent, not the book's own figure.

1. Make a stiff dough with flour and water.

2. Knead thoroughly and let it stand for three hours.

3. Place the dough on a sieve under a faucet and wash out the starch until the water runs clear.

4. Cut the dough into long strips and then into equal-sized pieces or cubes.

5. Place the pieces on shallow baking pans and bake in a hot oven (400°F / 200°C) for a short time.

6. Reduce the oven temperature to moderate heat (350°F / 175°C) and bake for two hours until dark brown and crisp.