Chocolate ovaltine ovals

1. "these delicate dark wafers are light, but rich in chocolate taste.
2. Not too sweet, they are the perfect complement for a dish of french vanilla ice cream.
3. 325°F.
4. 14 to 18 minutes preheat the oven to 325°F.
5. Combine the flour, ovaltine, cocoa, and salt in a large bowl or in the food processor.
6. Cut ini the butter until the mixture resembles coarse meal.
7. Blend in the milk to form a dough that will hold together in a cohesive ball.
8. Divide the dough into 2 equal portions for rolling.
9. On a floured surface or pastry cloth, roll out to 1/8 inch thick.
10. With a cookie cutter or the rim of a glass, cut into 2-inch circles.
11. To make oval shapes, roll over each cracker gently along one axis with your rolling pin. Place the crackers on a lightly greased or parchment-lined baking sheet.
12. Prick each one all the way through with the tines of a fork in 2 or 3 places.
13. Bakei for 14 to 18 minutes.
14. Cool on a rack.
15. Yield: 75-80.
16. Variations: if you are a chocolate lover, double the amount of cocoa.
17. For fancy occasions, dust the tops of these ovals with powdered (confectioner"s) sugar before serving.