Seeing a bowl of homemade crackers on the table never fails to surprise and impress guests. Marion's lemon crackers are truly unusual, perfect with soups, salads and yes, even cheese. Or just for nibbling.
I don't know about you, but I don't like tons of salt on things...so I think the tablespoon of salt in the topping is too much. If you like salty, go ahead. If not, cut it down to your taste. 3/4 tablespoon is plenty.
Also, when Marion says to cut the crackers right out of the oven, do so. They crisp up fast and are difficult to keep in squares, although a little unevenness in a homemade cracker is not a bad thing. I found I didn't need to turn them over to bake an additional 5 or 6 minutes either. They browned nicely on the bottom without turning, but you do have to roll out the dough to a 12 inch square, which is quite thin.
These may have some sugar in them, but trust me, they aren't sweet.
From The Supper Book by Marion Cunningham
2 cups all-purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons finely grated lemon rind
4 tablespoons butter, cold
2/3 cup milk, plus a few drops more if needed
1 tablespoon kosher salt (3/4 is sufficient)
Preheat oven to 325.
In a processor, mix the flour, sugar, salt and 1 1/2 tablespoons of the lemon rind. Pulse a couple times. Cut up the butter and add to the flour, pulsing until the mixture resembles fine crumbs. Add the milk, process as little as possible, until the dough comes together, adding a drop or two more of milk if there are any dry crumbs.
Divide the dough in half. On a floured board, form the piece into a square about 4 inches. then roll out into a 12 inch square, flouring the board and rolling pin to prevent sticking. The finished dough should be no more than 1/8 inch thick.
Carefully transfer it to an ungreased cookie sheet. (Sounds difficult, but it isn't.) Score the dough into 2 inch squares, then, with a fork, prick each square three or four times.
Mix the kosher salt and remaining lemon rind, sprinkle over the dough and press into the dough lightly with your fingers. Bake for 15 minutes, or until golden brown. Flip the cracker over and bake another 5 or 6 minutes. (I didn't need to flip, but it did take longer than 15 minutes in my oven to brown the top side a bit. Keep an eye on it, all ovens are different.)
Remove from oven and immediately break into pieces along the scored lines.
Repeat with the other half of the dough. Cool crackers completely and store in an airtight container.