INGREDIENTS

INSTRUCTIONS

"These crackers cannot truly duplicate the lightness of traditional soda
crackers, but they take a fraction of the time to make, and they are
delicious in their own right. Plain, slightly biscuity crackers, they go
well with soups or stews. 350~ F 25 to 30 minutes Preheat the oven to 350~
F. In the food processor or a large bowl, combine the flour, salt, and
baking powder. Cut the shortening into the flour until the mixture
resembles coarse meal. Add the water, little by little, and blend to form a
dough that will hold together in a cohesive ball. Divide the dough into 3
equal portions for rolling. On a floured surface or pastry cloth, roll out
to a rectangle approximately 1/4 inch thick and position so the long edge
runs horizontally in front of you. Fold the left third of the dough over
the center third. Likewise, fold the right third over the center. The dough
is now in 3 layers with the seam running vertically. Give the dough a
quarter turn so the seam now runs horizontally. Roll out again to a
rectangle about 1/4 inch thick. Fold and turn the dough again as in the
first step. You are now ready for the final rolling. Roll the dough out
somewhat thinner this time, about 1/8 inch thick. If desired, sprinkle the
top lightly and evenly with salt and roll over it lightly with the rolling
pin. With a sharp knife, cut into 2-inch squares and place them on an
ungreased baking sheet. Prick each square 2 or 3 times with the tines of a
fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack.
Yield:  80-85.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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