Malted milk crackers

Yield: 45 servings

Measure Ingredient
1 cup All-purpose flour
1½ cup Instant malted milk
½ teaspoon Salt
¼ cup Vegetable shortening
½ teaspoon Vanilla extract
¼ cup Water

"The malt in these dessert crackers will remind you of the old-fashioned soda shop. Served alone or with a hot cup of coffee, they are a delightful alternative to cookies. 325~F. 10 to 12 minutes Preheat the oven to 325~F.

Mix the flours, malted milk, and salt together in a large bowl or in the food processor. Add the vanilla extract and mix well. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough should be soft, but not sticky. For easier rolling, wrap the dough in wax paper and chill ½ hour.

Divide the dough into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to between 1/16 and ⅛ inch thick.

With a sharp knife or cookie cutter, cut the dough into 2-inch squares or circles.

Place the circles on a lightly greased or parchment-lined baking sheet an prick each one in 2 or 3 places with the tines of a fork.

Bake for 10 to 12 minutes, or until light brown, turning over once during baking. Allow to cool on a rack. Yield: 40-45.

VARIATION: For a unique flavor, add 2 Tablespoons carob flour (St.

John's bread) to the dry ingredients. Lower the oven temperature to 300~F. to prevent scorching. Cooking time will be increased by a few minutes.

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