*  Exported from  MasterCook  *
                            QUICK SODA CRACKERS
 Recipe By     :
 Serving Size  : 80   Preparation Time :0:00
 Categories    : Pastry                           Snacks
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            All-purpose flour
    4       ts           Salt
    1       tb           Baking powder
      1/4   c            Plus 2 Tablespoons
    1 1/2   c            Water
                         Salt for the tops (opt.)
   "These crackers cannot truly duplicate the lightness   of traditional soda
 crackers, but they take a fraction   of the time to make, and they are
 delicious in their   own right. Plain, slightly biscuity crackers, they go
 well with soups or stews.      350~ F      25 to 30 minutes      Preheat the
 oven to 350~ F.      In the food processor or a large bowl, combine the
 flour, salt, and baking powder. Cut the shortening   into the flour until
 the mixture resembles coarse   meal. Add the water, little by little, and
 blend to   form a dough that will hold together in a cohesive   ball.
 Divid the dough into 3 equal portions for rolling. On   a floured surface or
 pastry cloth, roll out to a   rectangle approximately 1/4 inch thick and
 position so   the long edge runs horizontally in front of you. Fold   the
 left third of the dough over the center third.   Likewise, fold the right
 third over the center. The   dough is now in 3 layers with the seam running
 vertically. Give the dough a quarter turn so the seam   now runs
 horizontally. Roll out again to a rectangle   about 1/4 inch thick. Fold and
 turn the dough again as   in the first step. You are now ready for the final
 rolling.      Roll the dough out somewhat thinner this time, about   1/8
 inch thick. If desired, sprinkle the top lightly   and evenly with salt and
 roll over it lightly with the   rolling pin. With a sharp knife, cut into
 2-inch   squares and place them on an ungreased baking sheet.   Prick each
 square 2 or 3 times with the tines of a   fork.      Bake for 25 to 30
 minutes, or until lightly browned.   Cool on a rack. Yield: 80-85.
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