Whole Wheat Crackers
rec.food.recipes/Terri Huggett (1992)
Adapted from The Pantry Gourmet
Makes about 100+ (more with practice) crackers

I adapted this whole wheat cracker recipe. They loosely resemble Wheat Thins. I used to make these almost every day at a restaurant. A pain really, but the customers loved the touch with their pates.

1 3/4 cups whole wheat flour
1/4 cup unbleached white flour
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3/4 cup butter
3/8 to 1/2 cup ice water

Combine the flours, cayenne and mustard in mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. With a fork stir in ice water until the mixture barely holds together. Do not add too much water or the crackers will be tough.

Place the dough in a plastic bag, and knead a few times until the dough holds together. Chill for half and hour or overnight (set out about an hour before rolling if chilled overnight).

Preheat the over to 350 degrees. Divide the dough into quarters, and roll it out, a section at a time, on a lightly floured surface. Try to roll the dough as thin as possible. Cut into 1 1/2 inch squares (a small straight edge pizza cutter works well). Set aside any scraps to reroll later.

Place the squares on a baking sheet (prick with fork to avoid bubbling).

Bake for about 10 minutes, or until they are lightly browned. Watch them closely because the crackers burn quickly. Cool on racks. Store in covered tins, where the crackers will stay fresh for a week.

Variation:
Sesame Seed Crackers
Add 3/4 cup roasted sesame seeds to the dough. Lightly brush crackers with sesame oil before baking.