SWEDISH BREAKFAST CRACKERS

Crispy and not very sweet, these crackers are perfect to serve with the Rhubarb Strawberry Drink. They're easy to make, too because you roll the dough out right on the cookie sheet, cut it into square and leave them in place to bake. I suggest them for your Midsummer's party menu in the GREAT HOLIDAY BAKING BOOK, page 101.

3/4 cup (1-1/2 sticks butter, at room temperature
1/3 cup sugar
1 large egg
4 cups whole wheat flour
2 cups all-purpose flour
1 teaspoon salt
1-1/2 cups milk

Preheat the oven to 400*F. Lightly grease two 17 x 14-inch rimless baking sheets. In a large mixing bowl, cream the butter with the sugar; add the egg and beat until light.

Stir the flours together with the baking powder and salt. Add to the creamed mixture along with the milk and mix until dough is well blended. Divide dough into 2 parts.

Flatten each half of the dough and place one on each greased baking pan. Sprinkle lightly with flour. With a rolling pin, roll dough out right on the baking sheet, adding flour as necessary to keep from sticking, until the dough is 12 x 15 inches and about 1/4 inch thick. Pierce all over with a fork. With a straight knife, cut into 2x3-inch rectangles, leaving them in place.

Bake for 12 to 15 minutes or until light brown. Remove from the oven, and with a sharp knife, separate the crackers where they were cut before baking, leaving them in place. Turn the oven off and return crackers to the oven to crisp, about 10 minutes.

Makes about 48 crackers

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