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Saltine crackers

2 cups flour
2/3 cup milk, or more
2 tablespoons butter, chilled
1 tablespoon sugar
2 teaspoons salt, approximately

Oven at 425 degrees F.

Stir together flour, sugar, and 1/2 teaspoon of the salt. Cut in
the butter with a pastry blender (I grated mine on a cheese grater)
until the mixture resembles fine crumbs. Add milk gradually (droplets
more if needed) until it begins to pull away from the sides of the
bowl. Dough should hold well together but not be sticky.

Divide dough in half. Roll out half in a 13 x 13 inch square, less
than 1/8 inch thick. Carefully place on an ungreased cookie sheet
and trim edges. Sprinkle with salt and press salt into the dough
(I used my "rolling pin" wine bottle for this).

Score dough with a sharp knife (I used a pastry lattice wheel for
a "pinked" edge) into 2-inch squares, not quite cutting all the
way through. Bake 6-8 minutes until edges become slightly golden,
then remove from oven and turn them over and gently separate them
by hand. Return to oven about 5-6 minutes more until edges are
"well browned" (watch carefully).

Store in an airtight container.


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