Ingredients:

• 2 tbsp Vegetable shortening
• 2 tbsp yellow cornmeal
• 1 cup yellow cornmeal
• 2/3 cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp baking powder
• 2 tbsp nonfat dry milk
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 tsp Worcestershire sauce

Method:

• Generously grease 2 large cookie sheets with the shortening and sprinkle 1 tbsp of cornmeal into each pan, gently tapping or shaking to distribute cornmeal evenly; set aside
• Combine the cornmeal, flour, salt, baking powder and nonfat dry milk in a mixing bowl.
• In a glass measure, combine the water, oil and Worcestershire sauce, mixing well.
• Make a well in the center of the dry mixture and pour the liquid mixture into the well; stir mixture with a fork to mix well.
• Turn dough out onto a lightly floured surface and knead until dough is smooth, about 1 minute.
• Divide the dough in half and place each dough half on the prepared cookie sheets.
• Using a floured rolling pin, roll the dough directly onto the cookie sheets to spread very thinly, about 1/16-inch thickness.
• Sprinkle lightly with the desired seasonings and roll-over lightly with the rolling pin to press seasonings in.
• Using a pizza cutter, cut dough into squares, triangles or other desired shapes.
• Bake at 350°F (175°C) for about 12 minutes, or until lightly browned. Allow to cool completely on cookies sheets.
• Store tightly sealed to retain crispness.
• Enjoy!

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