Rich, Buttery Crackers...Yum

I love these! I haven't made them for a while and I forgot how good they are! I used unbleached flour (due to my laziness...I didn't want find the wheat, and then grind it) You could use Spelt or Kamut as well. I'm not very picky when I'm rolling out the dough...You can probably tell from the variety of sizes of the crackers.

* You can make the crackers any thickness. Roll them out as thin or thick as you like *

1 cup Plain Yogurt, Kefir, or Buttermilk
1 cup Butter, softened
3 1/2 cups Flour
2 tsp Sea Salt
1 cup Cheddar Cheese, shredded (optional)

-The night before, cream yogurt with butter in a large bowl.
-Mix in flour, salt, and cheese. Add flour to reach a consistency that holds together well but is not stiff.
-Cover and leave in a warm place for 12-24 hours.
-Use flour to dust your surface and dough, roll dough out thin (about 1/4 inch).
-Cut into strips and then squars (a pizza cutter works great.)
-Place your squares on a ungreased cookie sheet and prick with a fork.
-Bake for about 8 minutes at 400 degrees. After 6 minutes, check ever two minutes or so until done. They should be browning slightly on the edges when done.

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