Preparation:
Preheat the oven to 325.
In a large bowl or in the food processor; combine the flour, sugar, and salt.
Slowly add the half and half or cream and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2 inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchment-lined baking sheet.
With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking.
Cool the crackers on a rack until crisp.
VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye barley, or wheat for an equal amount of flour. |
