Speedy Salt Sticks
|Flour||2 Cup (32 tbs) (Sifted Before Measuring)|
|Baking soda||1 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Crisp rice cereal||1 Cup (16 tbs), crushed|
|Poppy seeds/Caraway seeds||1 1⁄2 Teaspoon|
Heat oven to hot (450°F.).
Grease a baking sheet.
Sift dry ingredients together.
With a pastry blender or two knives, cut in the shortening until the mixture resembles a coarse corn meal.
Add vinegar and milk all at once, stirring only enough to combine them.
Turn out on a lightly floured board and knead gently 5 or 6 times.
Divide dough into 16 equal parts.
Roll each part on the board with the palms of the hands until it becomes a cylinder about 6 inches long.
Brush with milk.
Com- bine cereal, salt and seeds.
Roll each stick in this mixture.
Place on baking sheets and bake about 15 minutes