Prick with a fork and bake in a moderate oven.
1 quart Graham flour. 1 1/3 cups very cold water.
Knead very hard for fully 20 minutes, using more flour if the dough is not stiff enough. Roll out like pie-crust, cut in shapes, prick with a fork, and bake 15 minutes in a moderate oven. Let get cold before putting away.
1 cup currants, cleansed, and well dried.
1/4 teaspoon soda.
1/2 teaspoon cream tartar.
Put into a pan 1 full cup sifted Graham flour and the same of white flour; sift the cream of tartar through it 2 or 3 times. Dissolve the soda in a teaspoon of hot water and stir into the cream. Add this to the flour, forming a stiff dough, knead as little as possible. Roll into a very thin sheet, spread with the dried currants. Cover this with another very thin sheet of dough. Roll the rolling-pin over it, pressing the layers well together. Cut into small squares, prick deeply with a fork, and bake in a moderate oven.