Most Excellent Crackers

Crackers

2 cups whole wheat pastry flour
1/2 cup kamut flour
2 T sugar
1 1/2 t salt
1 T dried dill
1 T granulated garlic (or more)
1 stick cold butter, cut into tablespoon-sized pieces
2/3 C water

Preheat oven to 350 F.

Combine flours, sugar, salt, dill and garlic (you can use any seasonings you like, really, just don't use too much) in large mixing bowl, giving it a quick stir with a whisk. Cut the butter in with a pastry cutter or forks until the butter is in pea-sized bits. Add water and mix/knead until all flour is incorporated, but be careful not to over-knead.

Divide the dough into three equal sized pieces. Cut 3 pieces of parchment about the size of your cookie sheet or jelly roll pan. One piece at a time, roll the dough out on the lightly-floured parchment paper, flouring the dough and rolling pin as necessary. Roll outward from the center of the dough, with the goal that it will fit just inside the parchment paper. It should be no thicker than 1/8". Gently lift the parchment paper, with the rolled dough, onto your baking pan. Cut into squares or whatever shape you like and trim the rough edges as you like.

Bake for 8-12 minutes, until dark golden brown. Baking times will vary by oven. Allow to cool and store in an airtight container.

This will yield several dozen crackers, or, in my house, enough to last 6 hours ;-)

Enjoy!