| 1 | "these crackers are flaky and tender, yet crisp. |
| 2 | Packed with onions and lots of licorice-like fennel flavor, they are almost addictive. |
| 3 | 375°F. |
| 4 | 15 to 20 minutes preheat the oven to 375°F. |
| 5 | Roughly grind the fennel seeds in a food mill or blender or chop them by hand with a knife. |
| 6 | You may want to do a large batch so that you have them on hand for the next time you bake this cracker. |
| 7 | If you want a stronger fennel flavor, grind a little extra for the tops of the crackers. |
| 8 | In the food processor or in a large bowl, combine the flour, fennel, salt, and pepper. |
| 9 | Cut in the shortening and butter until the mixture resembles coarse meal. |
| 10 | Stir in the minced onion. |
| 11 | Blend in enough of the water to form a smooth dough that will hold together in a cohesive ball. |
| 12 | Divide the dough into 2 equal portions for rolling. |
| 13 | On a floured surface or pastry cloth, roll out into a rectangle 1/8 to ?inch thick. |
| 14 | If desired, sprinkle lightly and evenly with extra ground fennel seeds and gently roll the rolling pin over the dough. |
| 15 | With a sharp knife, cut into 2-inch squares and transfer to an ungreased baking sheet. |
| 16 | Prick each square 2 or 3 times with the tines of a fork. |
| 17 | Bake for 15 to 20 minutes, or until golden brown around the edges. |
| 18 | Cool on a rack. |
| 19 | Yield: 65-70. |
