These crisps have a simple rustic charm to them. They are a little bland so go ahead and pair them with a bold cheese. Adapted from 'Everyday Crackers' recipe in the Irish Pantry cookbook by Noel McMeel.
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Servings 3dozen crackers
1cuporganic whole wheat flour
1cuporganic all-purpose flour
Preheat oven to 325F.
In a food processor, combine flours, salt and butter. Pulse untll the butter is incorporated.
Pour in the milk, a little at a time, and process until a dough comes together. It should be soft, but not sticky.
Turn the dough onto a floured surface and divide in half. Roll each portion of dough until very, very thin. Cut dough into 2-inch squares and transfer them to large, ungreased baking sheets. You can place them right next to each other.
Poke each cracker several times with a fork (great job for kids!), sprinkle with salt if desired, and place the pan in the oven.
Bake crackers for 18-20 minutes, until lightly browned and crisp. Cool completely on a wire rack.
Store in an airtight container for up to one week.