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Lemon Crackers
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Recipe Information
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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