Anonymous Fri Oct 07 11:41:30 2005

1 lb. plus

6 oz. flour

4-1/2 oz. dill weed, chopped

1-3/4 oz. sugar

1-1/2 tbsp. baking soda

2-1/3 tbsp. salt

1 tbsp. pepper

3-1/2 oz. unsalted butter

7 oz. low-fat sour cream

kosher salt, as needed

Sift flour, dill, sugar, baking soda, salt and pepper together into bowl; using pastry blender, cut in butter. Beat in sour cream. Place dough on floured surface; roll out to paper-thinness. Mold dough over fish-head mold; sprinkle with salt. Bake at 400 degrees F for 7 minutes. Turn off heat; let cracker crisp as oven cools.