1 c  All purpose flour
1/3 c  Corn meal
1 c  Roasted, unsalted peanuts
1 ts Salt
1 1/2 ts Sugar
3/4 c  Water
1 c  Peanut butter, crunchy
-- smooth

Preheat oven to 350F. In a food processor, combine flour, corn meal,
peanuts, salt & sugar & pulse until the peanuts are finely chopped.
Alternatively, chop the peanuts by hand & mix together with the flour, corn
meal, salt & sugar. In a separate bowl, whisk together the water & peanut
butter until smooth. Add to the flour mixture & blend to form a cohesive
dough. Divide dough into 2 equal portions. Roll out each portion of dough
on a floured surface into a rectangle, 3/16″ to 1/4″ thick. This dough is
very crumbly, so fix any cracks that occur by pushing the dough back
together with your fingers. Cut the dough into squares (or use a cookie
cutter for other shapes) about 2″ across & place on an ungreased cookie
sheet. Prick each cracker with a fork. Bake for 15 to 20 minutes until the
crackes are a deep brown. Cool on a rack. Serve as part of a snack.