3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
dash of cayenne pepper (optional)
In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs.
Make a well in the center and stir in the milk to form a stiff dough.
Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
Preheat oven to 375°F while the dough is chilling.
When you’re ready to bake, roll out dough on a lightly floured work surface to 1/8-inch thickness.
Cut out with small cookie cutters into desired shape. Transfer cut out crackers to a non-stick cookie sheet.
Prick surface of crackers with a fork.
Bake 4 to 5 minutes, until crackers are lightly browned on the bottom.
Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom.
Cool completely on a wire rack. Store in an airtight container.