Recipe - Chocolate Ovaltine Ovals

2 One fourth cup Allpurpose flour
2 cup Ovaltine
2 teaspoon Cocoa
One fourth teaspoon Salt
8 tablespoon (1 stick) butter or
Margarine, softened
One half cup Milk

"These delicate dark wafers are light, but rich in chocolate taste. Not too
sweet, they are the perfect complement for a dish of French vanilla ice
cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F.

Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in the food
processor. Cut in the butter until the mixture resembles coarse meal.

Blend in the milk to form a dough that will hold together in a cohesive
ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll out to 1/8 inch thick. With a cookie cutter or the rim
of a glass, cut into 2inch circles. To make oval shapes, roll over each
cracker gently along one axis with your rolling pin.

Place the crackers on a lightly greased or parchmentlined baking sheet.
Prick each one all the way through with the tines of a fork in 2 or 3
places. Bake for 14 to 18 minutes. Cool on a rack. Yield: 7580.

VARIATIONS: If you are a chocolate lover, double the amount of cocoa. For
fancy occasions, dust the tops of these ovals with powdered
(confectioner's) sugar before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini