In a bowl stir together bean flour, Parmesan cheese,
cornstarch, cornmeal, baking soda, chili powder and salt.
With pastry blender or two knives, cut in butter until
mixture is crumbly. Stir in yogurt until blended. Let stand for 5 minutes. Turn out onto
surface lightly dusted with cornstarch; knead 5 to 6 times to form smooth ball
With stockinette-covered rolling pin or with plastic wrap
between rolling pin and dough, roll out to 1/8 inch (3 mm) thickness. With 2-inch (5 cm)
round cookie cutte, cut into crackers. Arrange close together on nonstick baking sheets.
Bake in 350 F (180 C) oven for 10 to 12 minutes or until
golden brown.
VARIATION: SEED AND NUT CRACKERS
Omit Parmesan cheese and chili powder. Add 1 tbsp (15 ml)
each poppy seeds, ground nuts and sesame seeds to dry ingredients.
Recipe from Full
of Beans, by Violet Currie and Kay Spicer.