| 1 | Preheat oven to 350°F. |
| 2 | In a large bowl or a food processor, combine flour, salt & baking powder. |
| 3 | Cut in the shortening until the mixture resembles coarse breadcrumbs. |
| 4 | Add water, a little at a time, & blend until the dough forms a cohesive ball. |
| 5 | Divide the dough into 3 equal portions for rolling. |
| 6 | On a floured surface, roll out into a rectangle ? thick & position so that the long edge runs horizontally in front of you. |
| 7 | Fold the left third of the dough over the centre third. |
| 8 | Likewise with the right third. |
| 9 | Give the dough a quarter turn & roll out again to a ? thickness. |
| 10 | Repeat the folding & turning process. |
| 11 | Roll out the dough again, this time to 1/8" thickness. |
| 12 | Sprinkle with salt & roll over with the rolling pin. |
| 13 | With a sharp knife, cut into 2" squares & place on an ungreased cookie sheet. |
| 14 | Prick with a fork. |
| 15 | Bake for 25 to 30 minutes, or until lightly browned. |
| 16 | Cool on a wire rack. |
| 17 | Serve with soups & stews. |
| 18 | Foust & husch, "crackers!" |
