Ingredients
1 1/4 cups flour Whole wheat, fresh ground, all-purpose, or use your favorite gluten-free blend.
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika regular paprika works as well
4 Tablespoons butter
1/4 cup water
1 Tablespoon honey
sea salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Instructions
Preheat oven to 400°F.
Measure flour and seasonings into a large mixing bowl.
Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
Add water and honey, stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they’ll incorporate as you knead the dough together a few times.
Place the ball of dough on a baking sheet or stone. Roll dough out until it’s 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
Use a pizza cutter and cut into desired shapes.
Pierce each cracker with the tines of a fork to keep them from puffing up.
Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.