CHOCOLATE OVALTINE OVALS

      Title: CHOCOLATE OVALTINE OVALS
  Categories: Crackers
       Yield: 80 Servings
  
   2 1/4 c  All-purpose flour
       2 c  Ovaltine
       2 ts Cocoa
     1/4 ts Salt
       8 tb (1 stick) butter or
            Margarine, softened
     1/2 c  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 2-inch 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 parchment-lined 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:
   75-80.
   
   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.
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