| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Crackers |
50 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Celery seeds |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3 |
tb |
Vegetable shortening |
INSTRUCTIONS
About 2/3 cup water
"Celery seeds are not the seeds of the celery you eat as a vegetable.
Rather, they are the tangy fruit of a plant related to the parsley family.
Try them with a cold glass of fruit juice mixed with club soda. 350~F. 20
to 25 minutes Preheat the oven to 350~F.
Stir together the flour, celery seeds, salt, and pepper in a large bowl or
in the food processor. Cut in the shortening until the mixture is the
consistency of coarse meal. Add enough of the water to form a dough that
will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll thin, 1/8 inch thick maximum. Cut the dough into 2-inch
circles with a cookie cutter. Arrange them on ungreased baking sheets.
Bake for 20 to 25 minutes, until lightly browned. Cool on a rack. Yield:
40-50.
VARIATION: Caraway seeds can be substituted for celery seeds. Grind the
caraway seeds in a food mill before using. The caraway version of these
crackers is delicious with cream cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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