Whole Wheat Cheddar Crackers

1. Preheat oven to 350 F.

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

3. Roll out the dough on a lightly floured surface to about 1/8 inch thick. Take the time to get it this thin, thick crackers do not turn out well. You will likely have to flour the top of the dough ball to keep the rolling pin from sticking to the dough. 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.

4. Once rolled out, cut out your desired shapes and place them on a parchment lined cookie sheet. Take a small knife or a pin and poke 3-5 holes in each cracker, it keeps them from puffing up too much. Bake for 12-15 minutes or until edges are just browning. Repeat steps 3 and 4 with remaining dough.

5. 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.

Adapted from Smitten Kitchen.