Flourist Operations Manager Tina Lau made these crackers for her daughter to replace commercial cheesy crackers but she quickly realized that the result is a highly addictive snack devoured by little and big people alike. This is a great base recipe and the variations on flavours and shapes are limitless - we can't wait to try this recipe again with freshly cracked pepper, herbs, spices or sesame seeds. We'd love to see how you make this recipe your own! 

Whole Grain Cheesy Crackers
1 tsp white vinegar
1 tsp salt
6 tbsp water
2 cups (282g) Flourist Whole Grain Red Fife Flour
2 tbsp (28g) butter,cold and cut into 1/4-inch cubes
8 oz/225 g sharp cheddar cheese, grated 

Preheat the oven to 375°F.  In a small container combine the vinegar, salt and water and stir to dissolve the salt. Place in refrigerator. Combine flour and butter in the bowl of a stand mixer and run for 30 seconds on medium-low speed. Add the cheese and mix again. Slowly add the vinegar mixture and mix on medium speed until the dough comes together into a ball, approximately 2-3 minutes. If it's still crumbly, add 1 tbsp of water and mix until dough comes together. 

Gather dough into a ball, wrap in plastic wrap and rest in refrigerator for 20 minutes. On a lightly floured surface, roll dough about 1/8 inch thick. Prick all over with a fork as this will prevent the dough from puffing as it bakes.

Cut into decorative shapes with a cookie cutter, knife or pasta cutter etc. Gather the dough scraps into a ball and re-roll them, the dough is very easy to work with. Bake 12-15 minutes, or until lightly golden on the bottom. These will keep in a sealed container for up to a week at room temperature.