Preparation:
1. Allow the starter to stand at room temperature for several hours until it is frothy and active. 2. Melt and cool the shortening and add it to the starter, along with the salt and as much of the flour as you can work in. When you have a very stiff dough, turn it onto a floured board and knead in the sesame seeds and, if needed, flour. This will be easier to do if a few minutes before kneading you allow the dough to rest, covered with a damp cloth. 3. When you have a very stiff dough, roll it to a uniform thickness of about 1/16 inch. Don't worry if the dough doesn't hold all the sesame seeds. Cut the crackers with a sharp, round cutter and arrange them on an ungreased cookie sheet, leaving space between each cracker. Stick them full of holes with a fork and bake in a preheated 400F oven for 7 minutes. The crackers should brown lightly, but don't let them overbrown. 4. Cool the crackers on wire racks. Store in an airtigh |
