*  Exported from  MasterCook  Buster  *
 
                               PLAIN CRACKERS
 
 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.
 
 Typos by K. Hudson Lipin, 09/06/98
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