|Corn meal||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs), measured after sifting|
|Baking powder||1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Sift together the dry ingredients into a medium sized bowl.
With a pastry blender or two knives cut in the shortening until the mixture resembles a coarse meal.
Add water a little at a time until the pastry will just hold together.
Divide the pastry in two parts.
On a lightly floured board, knead each part gently for a few seconds.
Let rest and heat the oven to hot (425°F.).
Roll out each part to about 1/4 -inch thickness.
Cut with a small round cutter and prick each round with a fork.
Place on an ungreased baking sheet and turn the outside edge up slightly to flute.
Bake for 10 to 12 minutes.