In a medium bowl mix the flours, baking soda, and half the salt.
Cut butter into the flour using a pastry cutter or fork. Cut until flour
and butter are well blended forming small crumbles.
In a measuring cup mix the milk and vinegar. Stir together until
Add milk and vinegar mixture, egg, and cheese to the flour mixture.
Mix well. Mixture will begin to feel like a ball of dough.
Knead mixture thoroughly then separate into three balls.
Spread parchment paper on counter and add one of the balls. Top
with waxed paper and roll out very thin, at least 1/8” or thinner. The
thinner you can get this the more like a cracker your final product
will taste. Don’t worry if your dough is not a perfect shape, it will still
bake just fine.
Sprinkle a little of the remaining salt over the top of the dough. You
won’t need much, since the dough is already salty. This is mainly for
Using a fork, prick rows into the top of the dough. Then using a large
knife, lightly score rows of lines into the dough, to form 1– 1 1/2 “
squares. This will aid in separating the crackers later.
Remove the waxed paper and slide the parchment onto a large
Bake at 400º F for 10 – 12 minutes, or until lightly browned. If you
want a crispier, darker cracker, cook 12 minutes. Be careful to not
Remove from oven and slide parchment onto a counter. Using a
large knife, cut along the score lines to break the crackers apart.
Remove to a plate and allow to cool.
Repeat steps 7-12 for the remaining two balls of dough. When
crackers are cooled completely place in a sealed container and store
in refrigerator for up to two weeks.