2 Cups of Whole Grain Flour
1 tsp Baking Powder
1 tsp. Dried Basil (or 1 Tbs. chopped fresh Basil
1 Tbs. chopped Fresh Parsley (or 1 tsp. Dried parsley)
½ tsp of Cayenne -or- ½ tsp Paprika
¼ tsp finely ground Salt
1 tsp of organic Sugar
1 Cup aged Cheddar Cheese (grated)
¼ Cup of Butter (or ½ Cup of olive oil)
2 Tbs coarse Celtic Salt (optional)
Directions: Preheat oven to 400 degrees F.
In a medium sized bowl mix all of the dry ingredients with the whisk. Cut the butter into small cubes and add it to the dry ingredients. Use the pastry blender to mix in the butter in until the batter is crumbly. Mix in the grated Cheese with a fork -or- a stationary mixer with a dough blade.
Gradually add water, stop when the mixture is wet enough to stick together but not wet enough to stick to your hands or the rolling pin. Divide the dough in half and roll it out to about 1/8th of an inch on the parchment paper. If it gets too sticky as you are rolling it out, dust it very lightly with a bit of flour (use a wire mesh strainer or flour sifter). Slide the parchment paper, with the dough, onto the cookie sheets then cut to the desired sizes with the pizza cutter. Prick each cracker with a fork. If you wish, you can sprinkle 1 tablespoon of coarse salt on each tray of crackers. Be sure to press the salt into the crackers before they bake.
Put the trays on the top rack of your oven. Bake for 12 minutes then pull them out to see if the are getting brown on the edges. Remove the lightly brown ones then turn the trays around and put them back into the oven. Repeat this every three minutes until all the crackers are done. It is better to have them under done than over done!