2 cups all-purpose flour
2 teaspoons mixed herbs: chives, oregano,
    parsley, savory, tarragon, thyme
1/4 cup dried minced celery
1/4 cup dried minced onion
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup shortening
1 tablespoon oil
3/4 cup warm water

Stir dry ingredients together in a large bowl. Add remaining ingredients except the water, then stir again. Slowly add the water, stirring well, until a smooth dough forms. Divide the dough in half, cover, and let it stand at room temperature for 10 minutes.

Preheat oven to 400 degrees F.

Place half the dough on a lightly oiled baking sheet, flatten with a rolling pink and roll dough out to the edges of the pan. Use extra flour if needed on the pin and the rolling surface to keep dough from sticking. Cut dough into 1-inch squares and prick dough all over with a fork. Bake for 10 minutes until crisp, but not brown. Remove to racks to cool. Repeat with remaining dough.

Makes about 60 crackers.