Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.
Cooking Light MARCH 2007
Preheat oven to 300°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.
Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.
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