Yield: 4 dozen
|1 teaspoon||Baking powder|
|¼ cup||Solid Vegetable Shortening|
|10 tablespoons||Cold Water|
|2 tablespoons||Sesame Seeds|
|\N \N||Kosher Salt|
Combine salt, baking powder and flour in a food processor. Process very briefly just to mix. Place shortening on top of flour mixture.
Process again until shortening disappears into the mixture. Start processing and gradually add the water, incorporating only enough to make a firm dough that gathers into a ball. Knead the dough briefly on a work surface just until cohesive. Wrap in plastic wrap and let rest 15 minutes. Adjust rack to lower third of oven; preheat to 350øF.
Divide the dough into half. On a lightly floured surface, roll out each half to a ⅛" (or thinner) thickness; prick the pastry all over with the tines of a fork. Cut out dough with a 2" round cutter; sprinkle lightly with seeds and Kosher salt, if desired. Arrange the crackers on lightly greased or parchment-lined baking sheets. Bake 10 minutes, then turn crackers over and bake an additional 3-4 minutes, or until light golden and crisp. Cool crackers on a wire rack. Store in airtight tins.
Per 2 Crackers: Calories: 60, Protein: 1 g, Carbohydrate: 8 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 36 mg, No Cholesterol, No Fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA