HERB STICKS

      Title: HERB STICKS
  Categories: Crackers
       Yield: 70 Servings
  
       3 c  All-purpose flour
       4 ts Dried herbs, crushed with
            The fingers or a rolling
            Pin, OR
       4 tb Finely chopped, fresh herbs
     1/2 ts Salt
     1/2 ts Pepper
     1/4 c  Oil
       1 c  Water
       1    Egg white, lightly beaten
            And diluted with 1 to 2 Tb
            Milk for the tops
  
   "The herb flavors become intense in these simple crackers. Try any of
   your favorite herbs and spices, alone or in combinations. Dill works
   well, as does a mix of four parts basil to one part oregano. These
   crackers go well with dips and are expecially good crumbled into
   soups and salads.
   
   325~F.      15 to 20 minutes Preheat the oven to 325~F.
   
   Combine the flour, herbs, salt, and pepper in a large bowl or in the
   food processor. Add the oil and blend until the mixture resembles
   coarse meal. Slowly blend in enough of the water 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 very thin,
       1/8    inch maximum.
   
   With a sharp knife, cut the dough into rectangles 1 inch by 5 inches
   and place them on an ungreased baking sheet.
   
   Prick each cracker in 3 places with a fork, pressing all the way
   through the dough. Brush the tops with the egg mixture. Bake for 10
   minutes. Turn the crackers over, brush them with the egg mixture, and
   continue baking for another 5 to 10 mintues. Cool on a rack. These
   crackers will crispen as they cool. If some of them are still not
   crisp after cooling, put them back in the oven for a few minutes and
   let them cool again. Yield: 60-70.
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