AFTERNOON-TEA CRACKERS

Ingredients

• 1 cup bread flour
• 1 teaspoon baking powder
• ¥% cup butter
• V4 teaspoon salt
• 3 tablespoons milk

Method

1. 1

   Mix and sift dry ingredients and work in butter, using pastry mixer or finger tips.

2. 2

   Add milk to make stiff dough, toss on floured board, and pat and roll 14 inch thick.

3. 3

   Shape with round cutter dipped in flour, arrange on buttered cooky sheet, and bake 10 minutes in hot oven (400° F.).

4. 4

   Split while hot, return to oven, and bake until a golden brown.

5. 5

   These crackers will keep for weeks without crumbling.

6. 6

   Makes 36 crackers.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 40. The excerpt below is the record exactly as published.

AFTERNOON-TEA CRACKERS 1 cup bread flour 1 teaspoon baking powder ¥% cup butter V4 teaspoon salt 3 tablespoons milk

Cook this with the app: pantry check, scaling, and the assistant.