| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bakery, Crackers, Nuts | 55 | Crackers | |
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1/2 | c | Potato flour |
| 1/4 | ts | Salt |
| 2 | tb | Margarine, softened |
| 1/2 | c | Walnuts, finely chopped & toasted |
| 3/4 | c | Iced water |
| Salt for the tops, optional |
INSTRUCTIONS
Preheat oven to 350F. Mix flours & salt together in a large bowl. Cut in the margarine until the mixture resembles coarse breadcrumbs. Add walnuts & stir until they are evenly distributed in the flour. Blend in enough water to form a cohesive ball. Add more water if necessary. The dough should be a little sticky. Wrap dough in waxed paper & chill for at least 1/2 hour. Divide into 2 equal portions. Roll out to 1/8" thickness. If desired, sprinkle tops with salt & roll over with rolling pin. With a round cookie cutter, cut into 2" rounds. Place onto a lightly greased cookie sheet & prick with a fork. Bake for 25 to 30 minutes or until lightly browned. Cool on a rack. Serve with spreads. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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