- 1 Cup Whole Wheat Flour
- 1-3/4 Cups Grated Cheese (I use my favorite...Cedar Grove Marbled Colby)
- 6 Tbsps Chilled Butter
- 1 Tbsp Ground Flaxseeds (Amazing to have on hand to add to smoothies, etc. and in case you need an egg in a recipe and don't have one...1 Tbsp ground flax mixed with 3 Tbsps water)
- 1/2 tsp Salt
- 2-4 Tbsps Ice Water
- All Purpose Herb Mix (if you want-I use the Frontier Organic brand)
Preheat oven to 400. Start by pulsing flour, cheese, butter, flaxseeds, spice mixture and salt in food processor until you have a sandy consistency. Elia is in charge of pulsing and dumping ingredients in. Then begin by adding 2 Tbsps of water and pulse until you get a dough that comes together and will hold when mashed between your fingers. Add more water if needed, remembering you don't want the dough to feel sticky. Then roll out on a floured surface, prick with a fork to prevent from puffing up a lot and cut out shapes with little cookie cutters (you don't want really big crackers here). Place on parchment or wax paper lined pans and bake for 12-14 minutes, until lightly golden. Let them cool and then eat at room temperature. The recipe recommends not putting them in an airtight container as they can get soggy. I've tried making homemade crackers in the past, very similar recipe, but the girls did not like them. These are amazingly good and Lily likes asking for a "star cookie". I will definitely make these again.