Instructions: Preheat the oven to 325 F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Slowly add the half-and-half or cream and blend 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 thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times.

Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking. Cool the crackers on a rack until crisp.

Yield: 45-50.

VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye, barley, or wheat for an equal amount of flour.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.