| 1 | Preheat oven to 350°F. |
| 2 | Mix flour, salt, pepper & sugar in a large bowl or food processor. |
| 3 | Add oil & blend until the mixture resembles coarse breadcrumbs. |
| 4 | Combine water & lemon juice in a small bowl. |
| 5 | Blend it into the flour mixture. |
| 6 | Add up to ?c more water if necessary. |
| 7 | The dough should hold together. |
| 8 | Divide dough into 2 equal portions. |
| 9 | Roll each portion into a rectangle as thinly as possible. |
| 10 | Using a spatula, rolling pin or your hands, pick up the rolled dough & transfer to an ungreased cookie sheet. |
| 11 | Score into 2" squares, taking care not to cut all the way through. |
| 12 | Prick each square with a fork. |
| 13 | Bake 15 to 20 minutes, turning over after 10 minutes or when the edges begin to brown. |
| 14 | Cool on a rack. |
| 15 | Break into individual crackers. |
| 16 | Serve with soups, dips & stews. |
| 17 | Foust & husch, "crackers!" |
