Yield: 55 servings
Measure | Ingredient |
---|---|
1 cup | Lima bean flour (available |
\N \N | At health food or specialty |
\N \N | Stores) |
1 cup | All-purpose flour |
½ cup | Corn meal |
¼ teaspoon | Salt |
½ teaspoon | Sugar |
⅓ cup | Vegetable shortening |
⅔ cup | Water |
"Lima beans and corn are a traditional combination which works very well in these crispy thin crackers. Served with a hearty bowl of soup, they are a lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
Stir together the flours, corn meal, salt, and sugar in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal.
Blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling.
Roll out to 1/16 to ⅛ inch. Cut into 2-inch shapes and place on an ungreased baking sheet. Prick each one 2 or 3 times with the tines of a fork.
Bake for 15 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 50-55.
VARIATION: For a coarser texture and different taste, try substituting whole millet for the corn meal.