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1
Preheat oven to 350F.
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2
In a shallow baking pan spread seeds evenly and toast in middle of oven, stirring occasionally, until golden, about 8 minutes.
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3
Cool seeds.
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4
Into a bowl sift together flour, baking powder, and table salt.
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5
With your fingertips or a pastry blender blend in lard or shortening until mixture resembles coarse meal.
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6
Add seeds and milk, stirring until a soft dough is formed.
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7
Divide dough in half.
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8
Keeping remaining piece of dough wrapped in plastic wrap, roll out 1 piece between sheets of plastic wrap to 1/8 inch thick (about an 8 1/2-inch square) and remove top sheet of plastic wrap.
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9
With a sharp knife cut dough into 1 1/2-inch squares, reserving scraps.
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10
Peel squares off plastic wrap and arrange about 1/2 inch apart on ungreased baking sheets.
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11
Roll out and cut remaining piece of dough in same manner.
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12
Reroll reserved scraps and cut in same manner.
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13
Bake wafers in batches in middle of oven until pale golden, 12 to 15 minutes.
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14
Sprinkle wafers with coarse salt and transfer to a rack to cool.
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15
Wafers may be made 1 week ahead and kept in an airtight container at cool room temperature.
