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Whole Wheat Crackers

1 3/4 cups whole wheat flour
1/4 cup unbleached white flour
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3/4 cup butter
3/8 to 1/2 cup ice water

Combine the flours, cayenne and mustard in mixing bowl. Cut in
the butter until the mixture resembles coarse crumbs. With a fork
stir in ice water until the mixture barely holds together. Do not
add too much water or the crackers will be tough.

Place the dough in a plastic bag, and knead a few times until the
dough holds together. Chill for half and hour or overnight (set
out about an hour before rolling if chilled overnight).

Preheat the over to 350 degrees. Divide the dough into quarters,
and roll it out, a section at a time, on a lightly floured surface.
Try to roll the dough as thin as possible. Cut into 1 1/2 inch
squares (a small straight edge pizza cutter works well). Set aside
any scraps to reroll later. Place the squares on a baking sheet
(prick with fork to avoid bubbling).

Bake for about 10 minutes, or until they are lightly browned.
Watch them clocely because the crackers burn quickly. Cool on
racks. Store in covered tins, where the crackers will stay fresh
for a week.

Makes about 100+ (more with practice) crackers

Variation: Sesame Seed Crackers. Add 3/4 cup roasted sesame seeds
to the dough. Lightly brush crackers with sesame oil before baking.


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