These delicate dark wafers are light, but rich in chocolate taste. Not too sweet, they are the perfect complement for a dish of French vanilla ice cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F. Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Blend in the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a cookie cutter or the rim of a glass, cut into 2-inch circles. To make oval shapes, roll over each cracker gently along one axis with your rolling pin. Place the crackers on a lightly greased or parchment-lined baking sheet. Prick each one all the way through with the tines of a fork in 2 or 3 places. Bake for 14 to 18 minutes. Cool on a rack. Yield: 75-80. VARIATIONS: If you are a chocolate lover, double the amount of cocoa. For fancy occasions, dust the tops of these ovals with powdered (confectioners) sugar before serving.
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