| 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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