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- From "The Supper Book," by Marion Cunningham
Serves/Makes:72 2-inch crackers.
- 2 cups (475 ml) flour
- 1-1/2 tbsp (20 ml) sugar
- 1/2 tsp (2 ml) salt
- 3 tbsp (45 ml) finely grated lemon rind
- 4 tbsp (60 ml) ( 1/2 stick) butter
- 2/3 cup (150 ml) milk, plus a few drops more if needed
- 1 tbsp (15 ml) kosher salt
- Preheat the oven to 325 degrees (175 C.).
- Have on hand two cookie sheets. They will be used ungreased.
- In a large mixing bowl, mix together the flour, sugar, salt and 1-1/2 tbsp (20 ml) of the lemon rind.
- With a pastry blender, cut in the butter until the flour mixture resembles fine crumbs.
- With a fork, stir in the milk until the mixture forms a ball of dough.
- If there are a few dry crumbs, add a little more milk, a few drops at a time, until all of the dough is moistened.
- Knead the dough very lightly on a floured board.
- Divide it in half and form each half into a 4-inch square. With a floured rolling pin, roll the dough to a 12-inch square. The finished dough should be no more than 1/8 inch thick.
- Pick the dough up carefully on the rolling pin and transfer it to one of the cookie sheets.
- With a knife, score the dough into 2-inch squares.
- With a fork prick each square in 3 places, poking all the way through to the cookie sheet.
- Mix together the kosher salt and remaining lemon peel. Sprinkle half of this lemon salt over the square and press it lightly into the dough.
- Transfer the crackers to the oven and bake for 15 minutes or until they are golden brown.
- Remove them from the oven and turn the cracker over.
- Return to the oven and bake an additional 5 to 6 minutes or until the undersides are lightly golden.
- Remove the cracker from the oven.
- Gently break them into pieces along the scored lines.
- Repeat with the remaining dough.
- Cool the crakers completely and store in an airtight container.
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