Egg Cracknels (Cream Crackers)

Ingredients

• 1 quart All-purpose flour
• 1 large pinch Salt
• 5 tablespoonfuls Granulated sugar
• 1 teaspoonful Baking powder
• 4 tablespoonfuls Butter
• 5 eggs Eggs

Instructions

1. 1Sift together flour, sugar, salt, and baking powder in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, beat the eggs. Add the beaten eggs to the flour mixture and mix until a firm, smooth dough forms.
2. 2Lightly flour a clean work surface. Turn out the dough onto the floured surface and knead it rapidly for a few minutes. Cover the dough with a damp towel and let it rest for 15 minutes.
3. 3Roll out the dough to a thickness of 1/8 inch. Use a biscuit cutter to cut out the cracknels.
4. 4Have a large pot of boiling water and a large tin pan of cold water ready. Drop the cracknels, a few at a time, into the boiling water. When they appear at the surface and curl at the edges, take them out with a skimmer and drop them into the cold water.
5. 5Preheat oven to 400°F (200°C). Lay the cracknels on greased baking tins and bake for 15 minutes, or until golden brown.