White crackers

 
                               White Crackers
 
 Recipe By     : The Fannie Farmer Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Quickbreads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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