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Wheat Thin Crackers

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6 T. whole wheat flour

1/4 c. unbleached flour

1/2 tsp. sugar

1/4 tsp. sea salt 

2 T. oil or coconut oil

2 T. cold water

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Preheat the oven to 400°, and line a 11x15x1 baking sheet with parchment paper. Set

aside. In a medium bowl, combine the flours, sugar, and salt. Cut in the oil or coconut oil with a pastry blender until crumbly,  then stir in the cold water and knead just very

briefly until dough is formed.  Roll out the dough on a lightly floured surface as thinly

as possible. With a pizza cutter: cut into 1 and 1/4 inch squares, transfer to prepared

baking sheet. (They do not spread so there’s no need to space them far apart.)  With

a toothpick, poke 6 to 9 holes in each cracker. Sprinkle with additional salt, if desired,

then bake for 6 to 8 minutes, until golden brown and crisp. Cool crackers completely before transferring to an airtight container. Store room temperature for up to a week.

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