"Lima beans and corn are a traditional combination which works very well in these crispy thin crackers. Served with a hearty bowl of soup, they are a lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
Stir together the flours, corn meal, salt, and sugar in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal.
Blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. Roll out to 1/16 to 1/8 inch. Cut into 2-inch shapes and place on an ungreased baking sheet. Prick each one 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 50-55.
VARIATION: For a coarser texture and different taste, try substituting whole millet for the corn meal.
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