Recipe - Fennel And Onion Crackers

2 cup Allpurpose flour
2 tablespoon Fennel seeds
1 One half teaspoon Salt
1 teaspoon Black pepper
6 tablespoon (One fourth cup plus 2 Tb)
Shortening
2 tablespoon (One fourth stick) butter or
Margarine, softened
1 One fourth cup Minced onion (about one
Medium onion)
2 tablespoon Water

"These crackers are flaky and tender, yet crisp. Packed with onions and
lots of licoricelike fennel flavor, they are almost addictive. 375~F. 15
to 20 minutes Preheat the oven to 375~F.

Roughly grind the fennel seeds in a food mill or blender or chop them by
hand with a knife. You may want to do a large batch so that you have them
on hand for the next time you bake this cracker. If you want a stronger
fennel flavor, grind a little extra for the tops of the crackers.

In the food processor or in a large bowl, combine the flour, fennel, salt,
and pepper. Cut in the shortening and butter until the mixture resembles
coarse meal. Stir in the minced onion. Blend in enough of the water to form
a smooth 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 into a rectangle 1/8 to One fourth inch thick. If desired,
sprinkle lightly and evenly with extra ground fennel seeds and gently roll
the rolling pin over the dough. With a sharp knife, cut into 2inch squares
and transfer to an ungreased baking sheet. Prick each square 2 or 3 times
with the tines of a fork.

Bake for 15 to 20 minutes, or until golden brown around the edges. Cool on
a rack. Yield: 6570.

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