Whole Wheat Cheddar Crackers

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   1.

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   Preheat oven to 350 F.

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   2.

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   Combine all of the ingredients in a food processor and blend until a dough ball forms.

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   I find that the food processor only goes so far and that you will have to do a little mixing with your hands to get the dough in a nice ball.

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   3.

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   Roll out the dough on a lightly floured surface to about 1/8 inch thick.

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   Take the time to get it this thin, thick crackers do not turn out well.

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   You will likely have to flour the top of the dough ball to keep the rolling pin from sticking to the dough.

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    If the dough is too sticky, wrap it in plastic wrap and put it in the fridge for about 30 minutes and then proceed to roll it out.

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    4.

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    Once rolled out, cut out your desired shapes and place them on a parchment lined cookie sheet.

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    Take a small knife or a pin and poke 3-5 holes in each cracker, it keeps them from puffing up too much.

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    Bake for 12-15 minutes or until edges are just browning.

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    Repeat steps 3 and 4 with remaining dough.

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    5.

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    Once out of the oven, let the crackers rest on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely.

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    Adapted from Smitten Kitchen.

* Per serving · 4 servings · Values may vary.

No additional tips available.