Name: Hot Potato Crackers
Ingredients: 1 1/3 c All purpose flour; 2/3 c Potato flour; 2 tb Dried chives; 1/2 ts Salt; 2 ts Black pepper, ground; 1/2 c Shortening; 1/2 c Water; Salt for the tops, optional; Paprika for the top, option

In that day when we stand before the judgment seat of Christ, the whole “edifice” of our earthly works will be tested by the fire of God. Some impressive superstructures will be reduced to rubble, because they are built only for show – not out of lasting material. Like sets on a movie lot, these “buildings” may be magnificent and appear genuine even on close inspection, but the fire will test them for what they are really made of, not for what they look like. All the wood, hay and stubble will be burned away.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Bakery, Crackers	65	Crackers

INGREDIENTS

1 1/3	c	All purpose flour
2/3	c	Potato flour
2	tb	Dried chives
1/2	ts	Salt
2	ts	Black pepper, ground
1/2	c	Shortening
1/2	c	Water
		Salt for the tops, optional
		Paprika for the top, option

INSTRUCTIONS

Preheat oven to 350F.
In a large bowl, combine the flours, chives, salt & pepper. Cut in the
shortening until the mixture resembles coarse breadcrumbs. Slowly blend in
the water. Divide the dough into 2 equal balls. On a floured surface, roll
out into a thin rectangle 1/16" to 1/8" thick. Sprinkle with salt & paprika
& roll over with rolling pin.
Cut into 2" shapes with a sharp knife.  Prick each cracker with a fork.
Bake for 15 to 20 minutes or until golden brown. Some crackers will brown
more quickly than others, so watch carefully for the last 5 minutes or so.
Cool on a wire rack.
Use as an alternative snack to potato chips.
Foust & Husch, "Crackers!"

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