1 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. dry mustard
1/4 lb. unsalted butter
2 tbsp. granulated sugar
1/2 c. milk
5 oz. poppy seeds (1 c.)

Combine flour, baking powder, salt, and dry mustard. Cream the butter with sugar until creamy. Gradually beat in the dry ingredients and the milk alternately. Stir in the poppy seeds, mixing them in well. Form dough into 12 inch long log. Wrap well with wax paper and refrigerate until it is firm enough to slice.

Preheat oven to 350 degrees. Using a thin knife, cut the log into 1/4 inch slices. Place the slices about 1 inch apart on a buttered cookie sheet. Bake for 18-20 minutes until edges are lightly browned. Transfer to a rack to cool. Yield: 48 crackers.