Barley-oat crackers

1. "barley flour gives these crackers lightness, and the oats provide a sweet, nutty flavor.
2. For those cracker-lovers who are allergic to wheat, oats and barley are a blessing.
3. Try these crackers with a glass of cold, freshly squeezed orange juice for a quick and nutritious breakfast.
4. 350°F.
5. 15 to 20 minutes preheat the oven to 350°F.
6. Grindi the oats in a blender or food processor to a fairly fine consistency (about 25 pulses with the food processor).
7. In a large bowl or in the food processor, mix the oats with the flour, salt, and baking soda.
8. Cut ini the shortening until the mixture resembles coarse meal.
9. In a small bowl, dissolve the honey in the warm water and slowly blend this sweetened water into the flour mixture until the dough will hold together in a cohesive ball.
10. Divide the dough into 2 equal portions for rolling.
11. On a floured surface or pastry cloth, roll thin, 1/8 inch.
12. Cut out 2-inch crackers with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet.
13. With the tines of a fork, prick each cracker 2 or 3 times.
14. Bakei for 10 minutes.
15. Turn the crackers over and bake another 5 to 10 minutes, or until very lightly browned.
16. The flavor of these crackers is best if they are not allowed to become more than pale brown.
17. Cool the crackers on a rack.
18. Yield: 60-70.