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White Crackers
Recipe By : The Fannie Farmer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Quickbreads
Amount Measure Ingredient -- Preparation Method
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2 Cups Flour
1 Tablespoon Sugar
2 Teaspoons Salt -- approximately
2 Tablespoons Butter -- chilled
2/3 Cup Milk -- plus droplets more
if needed
Preheat oven to 425F. Use ungreased cookie sheets. Combine flour, sugar,
and 1/2 teaspoon salt in a mixing bowl. Stir the dry ingredients to blend
well. Cut the butter into small pieces and add the the dry mixture. Using
either your fingertips or a pastry cutter, cut the bits of butter into the
dry mixture until it looks like fine crumbs. Slowly stir in the milk,
adding enough so the dough pulls away from the sides of the bowl. Add a few
drops more if the dough seems dry -- it should be soft and pliable, not wet
and sticky. Divide the dough in half. Lightly dust a surface with flour.
Roll each half out to a square approximately 13 x 13 inches and thinner than
1/8 inch. Trim the uneven edges and lift the dough onto the cookie sheet,
or roll over a rolling pin and unroll onto the cookie sheet. use a sharp
knife to score the dough into 2-inch squares, cutting almost through the
dough. Bake 6-8 minutes, or until the edges are slightly golden. Remove
from the oven and with a large spatula loosen the squares and turn them
over. Return to the oven and bake for another 5-6 minutes, or until the
edges are well browned. remove from the oven and slide the sheet onto racks
to cool. Break the crackrs apart when cool and store in an airtight
container. these will keep for weeks and taste fresh.
Makes 5-dozen 2-inch crackers.
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