Sesame Celery Crackers
|Sesame seed||3⁄4 Cup (12 tbs) (Or Twice As Many If Making Sesame Crackers Only)|
|Celery seed||1⁄2 Teaspoon (Use More If Needed)|
|Pastry flour||3 1⁄2 Cup (56 tbs), sifted|
|Margarine/Butter||1 Cup (16 tbs) (2 Sticks)|
|Salt||1 1⁄2 Teaspoon|
|Ice water||1⁄2 Cup (8 tbs)|
Toast sesame seed in a heavy frying pan over low heat, stirring regularly, until they are lightly browned.
Meanwhile, cut margarine into flour with a pastry blender or fork until mixture resembles crumbs.
Divide mixture in half if you're making both kinds of crackers.
To half of the mixture add the cooled sesame seeds; to the other half add the celery seeds.
Slowly stir in 1/4 cup ice water to each half until dough is thoroughly moistened and will form a ball.
Cover and chill for about 30 minutes.
Preheat oven to 400°.
Lightly dust two 11 x 7-inch baking sheets with flour.
With a well-floured rolling pin, roll out dough directly onto baking sheets.
Patch if necessary and make certain dough is even from one end of baking sheet to the other.
Cut dough into triangles, rectangles, or 2-inch squares.
Prick dough with a fork.
Bake 10 to 12 minutes or until crackers are lightly browned.
Remove from baking sheets immediately, and allow to cool on wire racks.
Store in tightly covered tins.