Pastry Wafers

1/4 cup flour
1/8 tsp. salt
1 1/2 Tbsp. ft (Shortening or Lard)
2 tsp. water

Mix together the flour and salt in a small bowl.  Cut in fat until it is the size of peas.  Add water while gently stirring the flour mixture with a for.  Stop adding water when the mixture leaves the sides of the bowl and starts to form a cohesive mass.  the goal is to form hydrated dough with a minimal amount of gluten development. This can only be achieved if the dough is worked as little as possible.  Gently work the dough into the form of a ball.  Place the ball on a floured work surface.  Gently flatten the dough into a circle with the palm of the hand.  Turn the dough over, sprinkle lightly with flour.  Rub flour on rolling pin.  Roll the dough using light, short strokes from the center outwards, into about a 6 inch circle.  Cut to form pastry wafers.  Place wafers on baking sheet.  Sprinkle with cinnamon if desired.  Bake at 425 for 8-10 minutes until lightly browned.