Yield: 55 crackers
|1½ cup||All purpose flour|
|½ cup||Potato flour|
|2 tablespoons||Margarine, softened|
|½ cup||Walnuts, finely chopped & toasted|
|¾ cup||Iced water|
|Salt for the tops, optional|
Preheat oven to 350F.
Mix flours & salt together in a large bowl. Cut in the margarine until the mixture resembles coarse breadcrumbs. Add walnuts & stir until they are evenly distributed in the flour. Blend in enough water to form a cohesive ball. Add more water if necessary. The dough should be a little sticky.
Wrap dough in waxed paper & chill for at least ½ hour. Divide into 2 equal portions. Roll out to ⅛" thickness. If desired, sprinkle tops with salt & roll over with rolling pin. With a round cookie cutter, cut into 2" rounds. Place onto a lightly greased cookie sheet & prick with a fork.
Bake for 25 to 30 minutes or until lightly browned. Cool on a rack.
Serve with spreads.