My readers have often heard me talk about "birdseed crackers," and the recipe comes from Linda Foust and Tony Husch's wonderful book. It is my favorite...might have something to do with the fact that I'm a Crow...but running a close second are the "Jack and Dill Squares."
These puffy, light, cheesy delights are quite simple and quick to make.
Grate a quarter pound of Monterey jack cheese and set it aside. In a bowl, combine 1 cup of flour, 2 teaspoons of dried dill weed, a quarter teaspoon each of salt and pepper. Add to this a quarter cup of vegetable oil and fluff with a fork until the mixture has the texture of coarse meal. Add the jack cheese and toss lightly. Then add 1/4 to 1/3 cup of water to make a dough which just holds together. Divide it into two parts and roll it out as thin as possible without tearing. Cut it into 2" squares and place on a parchment-lined baking sheet, and bake at 325° for 15 minutes. Turn the crackers and bake for an additional 4-5 minutes until they are golden brown. Served with tea, they are simply delicious!
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