INGREDIENTS

INSTRUCTIONS

Adapted from The Pantry Gourmet.
Combine the flours, cayenne and mustard in mixing bowl.  Cut in the butter
until the mixture resembles coarse crumbs.  With a fork stir in ice water
until the mixture barely holds together.  Do not add too much water or the
crackers will be tough.
Place the dough in a plastic bag, and knead a few times until the dough
holds together.  Chill for half and hour or overnight (set out about an
hour before rolling if chilled overnight).
Preheat the over to 350 degrees.  Divide the dough into quarters, and roll
it out, a section at a time, on a lightly floured surface.  Try to roll the
dough as thin as possible.  Cut into 1 1/2 inch squares (a small straight
edge pizza cutter works well). Set aside any scraps to reroll later. Place
the squares on a baking sheet (prick with fork to avoid bubbling).
Bake for about 10 minutes, or until they are lightly browned.  Watch them
clocely because the crackers burn quickly.  Cool on racks.  Store in
covered tins, where the crackers will stay fresh for a week. Makes about
100+ (more with practice) crackers
Variation:  Sesame Seed Crackers.  Add 3/4 cup roasted sesame seeds to the
dough.  Lightly brush crackers with sesame oil before baking.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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