- 2 cups unsifted flour
- 2/3 cup cornmeal
- 1 1/2 teaspoons each paprika, dill and dry mustard
- 1/2 cup chilled butter or margarine, cut into pieces
- 2 tablespoons chilled vegetable shortening
In food processor, mix flour, cornmeal, 1 teaspoon salt and the spices; add the butter and shortening. Process until mixture resembles crumbs. With motor running, add 1/3 to 1/2 cup ice water so dough forms a ball; remove; flatten slightly. Wrap dough in plastic wrap; chill 30 minutes. On lightly floured board, roll dough to a 16 x 14-inch rectangle. Cut crosswise into 1/2 inch strips; weave together tightly on aluminum foil-lined baking sheet; wrap with plastic wrap. Chill.