Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield
32 crackers (serving size: 2 crackers)

Get your young bakers to help with rolling and cutting the dough--use a pizza cutter instead of a knife for safety. Roll out the dough on parchment paper, then transfer it to a baking sheet. If you don't have enough time to roll out all of the dough, refrigerate the remainder for up to 2 days or freeze for up to 2 weeks.

How to Make It

Step 1

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and next 5 ingredients (flour through red pepper) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese, water, and vinegar; stir until mixture just comes together. Divide dough into 4 equal portions, shaping each into a ball. Wrap each ball in plastic wrap; cover and freeze 30 minutes.

Step 2

Preheat oven to 375°.

Step 3

Roll 1 ball into an 8-inch circle on parchment paper on a lightly floured surface (dough will be very thin). Sprinkle dough with 1/2 teaspoon seeds, and lightly press the seeds into dough. Cut dough into 8 wedges (do not separate wedges). Place dough on a large baking sheet. Repeat procedure with remaining dough and seeds, arranging on 2 baking sheets. Bake at 375° for 10 minutes or until crackers are brown and crispy. Cool completely on a wire rack. Separate into wedges.

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