"A tender, crisp cracker with a neutral flavor. These are excellent for cleansing the palate while tasting wines, and they are also the perfect foil for cheeses of all kinds."
Preheat the oven to 350F.
In the food processor or in a large bowl, mix the flour and baking soda. Cut in the shortening until the mixture resembles coarse meal.
Slowly stir in enough of the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll into a rectangle no thicker than 1/8 inch thick. With a sharp knife, cut the dough into 2-inch squares.
Place on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork.
Bake for 20 to 25 minutes, or until medium brown and crisp. Remove to a rack to cool. Yield: 50-60.