|White distilled vinegar||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Baking soda||1⁄4 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (sifted)|
|Shortening||1⁄3 Cup (5.33 tbs)|
In a small bowl, stir vinegar into milk; set aside 5 minutes.
Sift together flour, salt and baking soda into a medium bowl.
Cut in shortening with a pastry blender or fork until mixture resembles coarse meal.
Add milk to flour mixture.
Stir until flour is moistened.
Turn out dough onto a floured surface.
Knead until dough holds together and is smooth, about 3 minutes.
Preheat oven to 300F (150C).
Roll 1 teaspoon dough between hands to form a ball.
Put ball on an ungreased baking sheet.
Repeat with remaining dough.
Space balls 1 inch apart.
Bake until cracker balls just begin to brown.
Remove to a cooling rack.
Store completely cooled cracker balls in an airtight container