|2 cups||All-purpose flour|
|2 tablespoons||Fennel seeds|
|1 teaspoon||Black pepper|
|6 tablespoons||(1/4 cup plus 2 Tb)|
|2 tablespoons||(1/4 stick) butter or|
|1¼ cup||Minced onion (about one|
"These crackers are flaky and tender, yet crisp. Packed with onions and lots of licorice-like fennel flavor, they are almost addictive.
375~F. 15 to 20 minutes Preheat the oven to 375~F.
Roughly grind the fennel seeds in a food mill or blender or chop them by hand with a knife. You may want to do a large batch so that you have them on hand for the next time you bake this cracker. If you want a stronger fennel flavor, grind a little extra for the tops of the crackers.
In the food processor or in a large bowl, combine the flour, fennel, salt, and pepper. Cut in the shortening and butter until the mixture resembles coarse meal. Stir in the minced onion. Blend in enough of the water to form a smooth dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a rectangle ⅛ to ¼ inch thick. If desired, sprinkle lightly and evenly with extra ground fennel seeds and gently roll the rolling pin over the dough. With a sharp knife, cut into 2-inch squares and transfer to an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork.
Bake for 15 to 20 minutes, or until golden brown around the edges.
Cool on a rack. Yield: 65-70.
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