Sunday, October 10, 2010
"White Crackers" recipe from The Fannie Farmer Cookbook, 13th ed., edited by Marion Cunningham.
These are amazingly delicious with red wine--just enough sweetness and saltiness to enhance the flavor. I substituted agave syrup for sugar (so I could eat them), margarine for butter (for vegan & husband friendliness), and rather than measuring the salt, just sprinkled the amount that I'd want over them, and they're incredibly delicious. They're also really easy to make--just a few minutes to throw them together and get them in the oven--they're as easy as pie.
Tomorrow we'll have them with soup. Can't wait.