4 cups whole-wheat flour
1 tsp. salt
1 tbsp. sugar
1/2 cup shortening or lard
2/3 cup water or milk
Mix the dry ingredients then cut in the shortening until finely blended. Pour in the water and stir until batter forms into a soft ball, like pastry. (if you have a food processor all this can be done in a few seconds) Divide the dough into 4 parts. Roll each part as thin as possible. Slide the sheet of dough onto a non-buttered cookie sheet, With a pizza cutter or pastry wheel or knife, mark the dough into small squares. To prevent bubbling, prick the dough all over with the tines of a fork. Sprinkle with salt (we use celtic sea salt).
Bake at 400° for almost 10 minutes, or until crisp and pale brown. Slide the sheet onto a cooling rack and break them were you marked them before cooking.These keep very well, if they last long enough!
~My own notes:
-I use water
-whole spelt usually as Mom and I try not to use the wheat flour
-Less sugar (or sometimes I have used none - but they taste better with a bit)
-I have been using organic coconut oil in these crackers - it tastes great! I only use about 1/4 cup as you do not need much of it
-I usually store in a large jar
Taken from "Schmecks Appeal" By Edna Staebler
(Edna lived to be 100 years old...and she loved these crackers!)