Butter Crackers

• 1/3 cup (45 grams) white spelt or all-purpose flour
• 2/3 cup (90 grams) white whole-wheat flour
• 1/4 cup (30 grams) oat or cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons cane sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, chilled and cut into pieces
• 1 tablespoon flaxseed or olive oil
• 1/4 cup (2 ounces) ice water, divided
• 1 egg
• 1 tablespoon milk
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt

1. Preheat the oven to 400u0b0F. Line 2 baking sheets with parchment and set aside.
2. Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
3. Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
4. Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
5. In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
6. Bake just until the crackers begin to brown, 5 to 10 minutes.
7. While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.

white spelt, flour, cake flour, baking powder, cane sugar, salt, unsalted butter, olive oil, water, egg, milk, unsalted butter, salt

Taken from www.epicurious.com/recipes/food/views/butter-crackers-51124400 (may not work)