BARLEY-OAT CRACKERS

      Title: BARLEY-OAT CRACKERS
  Categories: Crackers
       Yield: 70 Servings
  
   1 1/2 c  Rolled oats (oatmeal)
   1 1/2 c  Barley flour (if
            Unavailable, use all-
            Purpose flour)
     1/2 ts Salt
     1/8 ts Baking soda
     1/3 c  Vegetable shortening
       1 tb Honey
     1/2 c  Warm water
  
   "Barley flour gives these crackers lightness, and the oats provide a
   sweet, nutty flavor. For those cracker-lovers who are allergic to
   wheat, oats and barley are a blessing. Try these crackers with a
   glass of cold, freshly squeezed orange juice for a quick and
   nutritious breakfast. 350~F. 15 to 20 minutes Preheat the oven to
   350~F.
   
   Grind the oats in a blender or food processor to a fairly fine
   consistency (about 25 pulses with the food processor). In a large
   bowl or in the food processor, mix the oats with the flour, salt, and
   baking soda. Cut in the shortening until the mixture resembles coarse
   meal.
   
   In a small bowl, dissolve the honey in the warm water and slowly
   blend this sweetened water into the flour mixture until the dough
   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, 1/8 inch. Cut out 2-inch crackers
   with a cookie cutter, juice can, or knife and arrange on a lightly
   greased or parchment-lined baking sheet.
   
   With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10
   minutes. Turn the crackers over and bake another 5 to 10 minutes, or
   until very lightly browned. The flavor of these crackers is best if
   they are not allowed to become more than pale brown.
   
   Cool the crackers on a rack. Yield: 60-70.
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