Recipe by: Disney Institute Heat oven to 425. Put 4 cups flour, the baking powder, salt and sage in a large bowl; stir to mix well. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with coarse salt. Bake 8-10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. Best when served within 8 hours of baking, but crackers can be stored overnight in an airtight container. Place in low oven to re-crisp if necessary. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips. Makes about 24 servings. Posted to MM-Recipes Digest V4 #15 by AliWhitfie@aol.com on Jul 2, 1999
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 64 (42%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.2mg||0 %|
|Sodium 99.1mg||3 %|
|Potassium 35.4mg||1 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.9g|
|Protein 2.7g||4 %|
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Calories per serving: 153
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