Whole Wheat Fig and Rosemary Crackers

The basic recipe is the flour, salt, liquid (milk in this case, but you could use water), and oil (any type of oil can be used or butter). This would make a basic cracker. You can add or change the remaining ingredients, as desired. You could use cheddar cheese, a different herb, top with any number of seeds, garlic, etc. Use the quantities above as a guide for other variations you may come up with.1 cup whole wheat pastry flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons olive oil
1/4 cup milk
4 dried figs diced small
1 tablespoon minced fresh rosemary

Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and oil in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup milk and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky. Form dough into a disk and allow it to rest 10 minutes.

Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Make it as thin as you can make it. If you are doubling the recipe at all, divide the dough into smaller pieces to roll it out to ensure the center is thin. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

Bake until lightly browned, about 10 minutes. You don’t want to under bake these, as that will result in a softer cracker. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.