CREAMY WHOLE-WHEAT CRACKERS

      Title: CREAMY WHOLE-WHEAT CRACKERS
  Categories: Crackers
       Yield: 50 Servings
  
   2 1/2 c  Whole wheat flour
   1 1/2 ts Sugar
     1/2 ts Salt
       1 c  Half-and-half or cream
  
   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.
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