now to stop buying cereal...

Some things are too hard to make yourself. 

Too much bother.

(don't let your brain talk you into that!)

If my 8.5-year-old and 4.5-year-old can make crackers, completely by themselves, so can you!

Thanks to Joy the Baker for the great and easy recipe:

(Spicy) Cornmeal Parmesan Crackers

(we didn't use the spice, hence the "( ...)"  Next time we'll use a pinch of cayenne.)

1 C white whole wheat flour
1 C yellow cornmeal
3/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp cayenne pepper
1/2 C freshly grated parmesan cheese (I used a microplane, next time I'll use a regular grater)
2 1/2 Tbs cold butter, cut into cubes
3/4 C cold buttermilk

Preheat oven to 375 degrees F.

In bowl of food processor, combine everything except buttermilk.  Process until mixture resembles coarse meal.  With machine running, add the buttermilk in a stream.

("What's that mean, Mom?  In a stream?!"   ..."Just pour it slowly, instead of dumping it all in."  ..."Ohhhh")

Blend until the dough forms a ball within the mixing bowl.  Remove from machine.

Kneed for a few seconds on floured surface.  Let dough rest under a damp towel for 15 minutes.  Turn on the oven if you forgot in the first place.  ("Oh, yeah...")

Cut dough into quarters.  (let other 1/4ths rest while you work with the one)  Roll out a quarter of dough to 1/16th-inch thickness.  Use a 1 3/4" cutter (or a tiny cup rim dipped in flour) to cut circles.  Have your little sister place on baking sheet and prick with fork 2-3 times each.  Fill pan with crackers, let remaining dough rest under towel while first pan bakes.  Repeat for remaining dough.

Bake at 375 for 12-15 minutes, checking at 10 or so as the crackers brown quickly.  Store in an airtight container for up to 2 weeks. 

...makes as many crackers as a small box from the store.

Great for the daily cracker-and-cheese snack/lunch!