| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Crackers | 70 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour or pastry |
| Flour | ||
| 8 | tb | (1 stick) butter or |
| Margarine, softened | ||
| 1/2 | pt | (1 cup) heavy (whipping) |
| Cream | ||
| 3 | tb | Honey |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
"These irresistible Vanilla Crackers are flaky and delicate. They are a rich, but not heavy, conclusion to a light lunch. Or try dunking them like donuts in coffee or hot chocolate. 300~F. 15 to 20 minutes Preheat the oven to 300~F. In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. In a separate bowl, mix the cream, honey, and vanilla extract. Add this liquid mixture slowly to the flour mixture and blend to form a dough that will hold together in a cohesive ball. You may have to add a little extra cream or some milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to 1/8 inch thick. With a sharp knife, cut into 1-1/2-inch squares. Place them on a lightly greased or parchment-lined baking sheet and bake for 15 to 20 minutes, turning over once. Do not allow the crackers to become darker than light brown. Cool on a rack. Yield: 60-70. VARIATION: If you have access to soft drink syrups, try substituting root beer syrup for the vanilla extract. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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