One of my favorite recipes is a cheese cracker that I have made from time to time. This one from the Bingham Collection is for a whole wheat cracker that probably shouldn’t be sullied by cheese or other decadent ingredients in them. Put the cheese on top of them! I might try these, although I have terrible luck with rolled cookies, so this may not go well.
Whole Wheat Crackers (Bingham Collection)
1 c whole wheat flour
1/4 tsp salt
1/2 tsp baking powder
Mix and sift dry ingredients. Add enough cream until the right consistency to roll out thin on a floured board. Cut into cracker size. Bake at 400 until brown. Reheating makes the crackers crisp.