Instructions: These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews.

Preheat the oven to 350F

In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little and blend to form a dough that will hold together in a cohesive ball.

Divide the dough into 3 equal portions for tolling. On a floured surface or pastry cloth, roll out to a rectangle approx 1/4" thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4" thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling.

Roll the dough out somewhat thinner this time, about 1/8" thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2" squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork.

Bake for 25 - 30 min, or until lightly browned. Cool on a rack.

Yield: 80 - 85

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