In a food processor pulse the first 3 ingredients. Add the butter and pulse to start. Then run the processor until it forms a thick dough - it’ll happen quickly. You may do this by hand by cutting in butter with pastry cutter or butter knife.
Set it on parchment, flour it a little, then place another parchment sheet on top. Roll out the dough to your preferred thickness. Then take a knife or tiny cookie cutters and cut out shapes. Place the entire thing in the fridge for about 15 minutes.
Take the tray out and remove the dough around the shapes. Place an inch or two apart on parchment-lined cookie sheets. Puncture a hole or two in each cracker so they don’t puff up.
Bake crackers at 400°F for 10 - 15 minutes. Keep your eye on them. The thinner they were rolled the more you have to watch they don’t burn. Let cool on a rack then store in a container.
Note; 1 serving is 1 cracker
Calories from fat19.3
Calories from saturated fat12.2
Total Fat2.1 g
Saturated Fat1.4 g
Trans Fat0.1 g
Polyunsaturated Fat0.1 g
Monounsaturated Fat0.6 g
Total Carbohydrate1.3 g
Dietary Fiber0.0 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford