These make a slightly denser and buttery—but still crisp—cracker.
- 1 cup whole rye flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1/8 tsp baking soda
- 4 Tbsp unsalted butter
- 1/2 cup water
- Preheat your oven to 300° Farenheit (150 °C).
- Combine all the dry ingredients (rye flour, wheat flour, salt, baking soda) in a food processor.
- Add the butter in pieces and process until it’s well-incorporated into the dry ingredients.
- Add the water and process some more. The dough will be kind of dry. That’s okay as long as you can roll it without it crumbling apart.
- Dust a board or table with flour and roll out your dough until it’s as thin as you think you can make it. Shoot for about 1/8″.
- Using cookie cutters or empty containers or teacups or something, cut the dough into shapes. You’ll want some small sizes, as grabbing the scraps and rolling them out again like cookies or pie crust, just doesn’t work that well. You might have one chance at this, so have some small cookie cutters to get in the gaps.
- Poke each cracker with a fork and put on cookie sheets.
- Bake for 45 minutes.
Done. You’ll want to let them cool completely and then store them somewhere air-tight like a nice plastic container or something. These are really great with the aforementioned fishy goodness and some mustard. Peanut butter is also pretty spectacular on these. And they’re rather tasty on their own when you can really savor the butter flavor.