| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Crackers |
55 |
Servings |
INGREDIENTS
| 1/3 |
c |
Poppy seeds, toasted |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Sugar |
| 1 1/4 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
lg |
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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