1 3/4 cups pastry flour, 3 tablespoons sugar, 1/2 teaspoon salt, 2 1/2 tablespoons oil, 1/3 cup water, § cup ground sultana raisins or figs.
Sift the flour and salt into mixing bowl; add the oil and rub it well into the flour; add the water all at once and mix as for whole wheat sticks. Roll it out into a long thin sheet as for pie crust. Have the raisins or figs previously washed and dried in a clean towel, put through a fine mill, lay on a well floured board and roll out in a thin sheet so as to cover half of the dough; recover with the other half and roll out quite thin so it will be pressed well together; cut it into squares, crescents or diamond shapes, prick them through with a fork, and bake in a very quick oven. Fruit sugars burn at a very low degree of heat, so the crisps should bake only until the crust is baked. If the fruit is allowed to cook it will harden.
Use mixture for cream rolls. Roll out very thin and finish as for No. 1.