Preparation / Directions:
Preheat the oven to 350.
If you have a food processor, combine the flour, corn meal, peanuts, salt and sugar and pulse until the peanuts are finely chopped, about 1 minute. Alternatively, chop the peanuts by hand and mix them together with the flour, cornmeal, salt, and sugar in a large bowl.
In a separate bowl, whisk together the milk, and peanut butter until smooth. Add the milk mixture to the flour mixture 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 each portion into a rectangle approximately 3/16 to 1/4 inch thick. This dough is very crumbly. If it cracks during rolling, simply press it back together with your fingers.
With a sharp knife or cookie cutter, cut the dough into squares or desired shapes about 2 inches across and place them on an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, until the crackers are a deep golden brown. Cool on a rack.
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