2 cups whole wheat flour
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons vegan buttery spread (such as Earth Balance)
2/3 cup plain nondairy milk (I use soy)
salt, to taste
1. Preheat oven to 325 degrees F. Combine the flour, sugar and salt. Cut in the butter and mix until you have a coarse meal.
2. Slowly blend in the milk until you have a dough that will hold together. Divide the dough into 2 pieces for rolling.
3. Roll the dough out on a floured surface to about 1/8" thickness. Sprinkle with salt and roll over lightly with the rolling pin again. Cut the dough into 2×2" squares. Poke each square several times with a fork.
4. Transfer squares to an ungreased baking sheet and bake for 12-15 minutes, or until crackers are golden brown.
Enjoy as is, or use with your favorite dip!