This hazelnut version is quite special served before or after dinner with a creamy camembert or blue cheese.
1 cup hazelnut flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoon vegetable shortening
1/2 cup milk
2 tablespoons melted butter
1. Preheat oven to 400 degrees F.
2. In a medium bowl, whisk together hazelnut flour, all-purpose flour, baking powder and salt.
3. Add shortening and work it in with your fingertips until the texture of the mixture is coarse.
4. With a fork, stir in enough of the milk to make a soft dough. Roll into a ball and divide in half.
5. On a floured work surface, adding more flour as needed, roll half of the dough out into an approximate 10x14-inch rectangle. With a knife or cookie cutter, desired shapes. Repeat with remaining dough.
6. Brush 2 baking sheets with melted butter and arrange crackers close together on the sheets.
7. Bake for 8 to 10 minutes, or until golden in color. Transfer to a wire rack to cool. Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
(based on individual servings)
Total Fat: 11 g
Cholesterol: 7 mg
Sodium: 196 mg
Carbohydrates: 12 g
Protein: 3 g
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