Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Malted Milk Crackers

List of Ingredients




1 c All-purpose flour
1 1/2 c Instant malted milk
1/2 ts Salt
1/4 c Vegetable shortening
1/2 ts Vanilla extract
1/4 c Water


Recipe





Preheat oven to 325~F.
Mix the flours, malted milk, and salt together in a large bowl or in the food processor. Add the vanilla extract and mix well. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough should be soft, but not sticky. For easier rolling, wrap the dough in wax paper and chill 1/2 hour. Divide the dough into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to between 1/16 and 1/8 inch thick. With a sharp knife or cookie cutter, cut the dough into 2-inch squares or circles. Place the circles on a lightly greased or parchment-lined baking sheet an prick each one in 2 or 3 places with the tines of a fork. Bake for 10 to 12 minutes, or until light brown, turning over once during baking. Allow to cool on a rack.
Yield: 40-45.
Good served with coffee as an alternative to cookies.