| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Arab | Crackers | 50 | Servings |
INGREDIENTS
| 1 | c | Corn flour |
| 1 | c | All-purpose flour |
| 1/4 | c | Whole millet |
| 1/2 | ts | Salt |
| 2 | tb | Sugar |
| 1/4 | c | Vegetable shortening |
| 1/2 | c | Milk |
INSTRUCTIONS
"Corn flour provides an extra special sweetness for these crackers. Millet gives them their incomparable texture. Corn-Millet Circles are great with sharp Cheddar cheese or a rich pate. 325~F. 25 to 30 minutes Preheat the oven to 325~F. Mix the flours, millet, salt, and sugar together in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the milk 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 out to 1/8-inch thickness. Using a 2-inch round cookie-cutter or the rim of a small glass, cut out circular crackers. Place them on an ungreased baking sheet. Prick each in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned, turning the crackers over half-way through. Cool on a rack. Yield: 40-50. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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