| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Crackers |
55 |
Servings |
INGREDIENTS
| 1/3 |
c |
Poppy seeds, toasted |
| 2 |
c |
All-purpose flour |
| 2 |
t |
Sugar |
| 1 1/4 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 2 |
|
Cloves garlic, pressed |
| 1/3 |
c |
Plus 1 Tablespoon vegetable |
|
|
Shortening |
| 1/3 |
c |
Water |
| 1 |
|
Egg, lightly beaten for |
|
|
Glazing the tops |
INSTRUCTIONS
"The ever-popular garlic imbues these crackers with an unmistakable
personality. They stand alone and also go well with cold, crisp
cucumber slices. 325~F. 30 to 35 minutes Preheat the oven to 325~F.
Stir together the poppy seeds, flour, sugar, salt, and pepper in the
food processor or in a large bowl. Add the garlic and mix well. Cut
the shortening into the flour mixture until it resembles coarse meal.
Blend in 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. With a cookie cutter, cut into 2-inch circles and place on an
ungreased baking sheet. Prick each circle 2 or 3 times with the tines
of a fork. Brush the tops with the beaten egg, if desired. Bake for
30 to 35 minutes, turning over once after about 15 minutes. Remove
when the crackers are lightly browned and crisp. Yield: 50-55.
VARIATION: In place of the garlic, use 1/3 cup finely minced fresh
onion. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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