Sourdough or Unleavened Rye Crackers

Directions

• If using a food processor, add the dry ingredients, pulse a few times and then slowly add the liquids through the tube while the machine is running – till it comes together in a ball
• If mixing by hand, add the liquids to the dry ingredients and knead until well incorporated and dough is elastic – about 4-6 minutes
• The dough may feel a bit wet; let rest for 15 minutes before rolling out
• Roll out on a floured surface to a 1/8″ thickness. Use a cookie cutter to stamp shapes. Add your toppings to the shapes. This recipe works well to cut out different shapes for savory treats.
• Bake 400 degrees on an ungreased cookie sheet for 8-10 minutes – depending on how thick the crackers are and how crisp you like them.