They are really good as a snack with guacamole and salsa while watching a football game. To get them truly crispy you have to roll them out really thin - the ones abover were a little too thick - but the texture and flavor gets better with age.
Ingredients:
1 1/2 cups unbleached all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons tomato powder or 1 tablespoon tomato paste*
1 tablespoon nonfat dry milk
1 teaspoon cumin
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon Splenda
1/2 teaspoon chipotle chili powder
1/4 cup shortening (I was out, so I used lard, politically incorrect, but in stock)
scant 1/2 cup water - I needed quite a bit more
*Do not know where in Northwest Arkansas you can find tomato powder, but you can find tomato paste in a squeeze tube at the WalMart Supercenter in Bentonville. If you can find the powder just add it to the dry ingredients below.
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, cornmeal, dry milk, cumin, baking soda, salt, Splenda, and chipotle powder. Cut in the shortening and tomato paste, then add enough water to make a workable dough. Gather the dough into a ball and divide into two pieces.
Working with one piece at a time, roll the dough on a lightly floured surface to 1/8 inch thickness - remember to roll as thin as possible. Cut it into whatever shape you like and bake the crackers for 20 minutes. Remove and let cool before storing in an airtight container.
Since we are trying to eliminate refined sugar from our house, finding recipes that can be adapted by using Splenda are great.
Yield - 6 dozen - I got less, closer to 4 dozen
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