Herbed Crackers - white flour

Method

• Preheat oven to 350F.
• Spray large rimless baking sheet on at least two sides with non-stick coating.
• In medium bowl, combine flour, oat bran, onions, garlic, baking soda, thyme, basil, salt, and pepper.
• Stir to mix well.
• Add oil and buttermilk.
• Stir until thoroughly combined.
• Gather dough into a ball.
• Place dough ball on prepared baking sheet.
• Cover with wax paper and roll dough into 10 x 14 inch rectangle.
• Try to keep thickness of dough as even as possible as thick crackers will not crisp.
• Cut and patch dough if necessary to make the size of the rectangle.
• Gently peel off and discard wax paper after rolling out the dough.
• Prick dough all over with the tines of a fork.
• Use a sharp knife or pizza cutter or pastry wheel to cut the rolled out dough into squares of 1 1/2" x 2" on a side, leaving the dough in place on the baking sheet.
• Bake in centre of oven 12-15 mins or until crackers on the edges are lightly browned and crisped.
• Remove from oven and separate the brown crackers from the rest of the sheet with a metal spatula.
• Transfer the brown crackers to a wire rack to cool.
• Return baking sheet to the oven.
• Continue baking checking every one and a half to 2 minutes, and removing them from the sheet when they are done.
• Continue until all the crackers are lightly browned.
• When the crackers are slightly cooled, separate any which are slightly stuck together.
• Cool on a metal rack.
• Crackers should keep up to a week in an air-tight container.