These tasty little snacks without egg, dairy, or hydrogenated anything can be cut into any shape you desire. At our house, they are always the very popular Dinosaur Crackers. 1 C whole wheat flour 1 C all purpose flour 1/4 tsp garlic powder 1/4 tsp kosher salt 1 tsp dried rosemary, crushed 2/3 C water 2 Tbs olive oil additional kosher salt to sprinkle on crackers Preheat oven to 350°F. Measure out and cut parchment paper to cover at least two cookie sheets. Sift both flours and the garlic powder together into a large bowl. Stir in salt, rosemary, water, and olive oil until completely combined. (You may need to knead the dough a little bit to finish combining the ingredients.) Divide dough into 3 or 4 pieces. Cover all but one in plastic wrap or place in a sealed plastic bag. Roll out the first portion on a lightly floured surface as thinly as possible. This is the most important step. The thinner and crisper the crackers are, the better they will taste. If you are making standard crackers, then it helps to roll out the dough on the pre-measured parchment paper, cut off the overlap, then transfer the parchment paper with the dough on it to the cookie sheet. (Trying to move the rolled out dough by itself can be difficult.) Gently dock the dough with a fork or docking tool to prevent them from trying to turn themselves into pitas, then use a pizza cutter to make parallel lines two to three inches apart in both directions. Try to avoid cutting all the way through the dough. Sprinkle with kosher salt to taste. Bake 15 to 20 minutes until crackers just begin to brown. If you are using cookie cutters to make prehistoric animals or other shapes, roll out the dough as thinly as possible on a lightly floured surface. Cut out the shapes with cookie cutters, gently transfer to papered cookie sheet, dock, salt to taste, and bake 15 minutes. Leftover dough can be reused if kept moist. Making the cookie cutter shapes is very time consuming, so I usually make half the batch as dinosaurs, and half as squarish crackers.