Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 10 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/4 cup unsalted butter -- (1/2 stick)
1 cup milk
milk -- for brushing
-- cracker tops
salt -- optional
1. Preheat the oven to 425 degrees F. with a rack in the middle.
2. Into a large bowl, sift together the flour, sugar, and salt. Cut in the
butter with a pastry blender or 2 knives until it looks like cornmeal. Stir
in the milk until the homemade dough forms a ball. The dough will be quite
stiff.
3. On a lightly floured board, with a lightly floured rolling pin, roll out
the dough 1/8-inch thick. With a 2-inch round cookie cutter dipped in flour,
cut out round crackers. Place them on an ungreased cookie sheet. Prick the
top of each cracker in several places with a fork. (Making the "fork lines"
charmingly askew will emphasize that these are handmade.) Brush the top of
each cracker with milk and, if desired, sprinkle with salt.
4. Bake the crackers for 15-20 minutes, or until they're light gold. Cool
them on a rack and store them airtight at room temperature.
Makes around 3 1/2 dozen.
Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
ISBN 1-881527-92-1, page 46.
