2 cups pastry flour 1/2 teaspn. salt

2 1/2-3 tablespns. olive oil 1/3 to scant 1/2 cup of ice water

Mix salt, flour, and oil together, add enough ice water for stiff dough, press together as for pie crust and set in refrigerator an hour or longer. Roll dough three-sixteenths of an inch thick, prick all over with a fork, mark off in nine-sixteenth-inch squares by a rule, cut into convenient sized pieces for baking. Lay on a pan or perforated sheet, then crease marked squares half through the dough with a spatula or the back of a knife. Bake very carefully in a moderate oven.

1 1/2-2 tablespns. of butter may be used instead of the oil, but olive oil seems more suitable for the purpose.