Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.
1 cup whole wheat flour (about 4 3/4 ounces)
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/3 cup water
1 tablespoon whipping cream
How to Make It
Preheat oven to 300°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.
Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.