INGREDIENTS

INSTRUCTIONS

"The measurements below yield a flavorful, spicy fire cracker. For a milder
or an extra hot cracker, adjust the amount of cayenne, cumin, and chili
powder to taste. These are delightful with a salsa dip. 375~F. 10 to 12
minutes Preheat the oven to 375~F.
In a large bowl or in the food processor, mix the cornmeal, garlic,
cayenne, cumin, chili powder, and salt. Add the butter and boiling water
and blend well.
Allow the mixture to cool and rest for 10 minutes. It will thicken
slightly.
Slowly blend in the flour, using just enough 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 as thin as possible, to
about 1/16 inch thick. Sprinkle lightly and evenly with salt and paprika
roll over the top of the dough lightly with the rolling pin.
Cut the dough into 2-inch triangles or squares. Arrange them on an
ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack.
These crackers will crispen as they cool. If they are not crisp enough
after cooling, put them back in the oven for a few minutes longer and allow
them to cool again. Yield: About 150.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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