Preheat oven to 400.  Line 2 baking sheets with parchment paper.

Sift together flours, baking powder, sugar, salt, 3 Tbsp Wisconsin Spice Mix and pour into the bowl of a food processor fitted with a dough blade.  Add chilled butter and pulse to a course crumb.  

Drizzle in oil and then water 1 Tbsp at a time, with the processor running, until mixture starts to form large clumps.  

Flour the counter and turn out dough, gathering into a ball.  Knead once or twice just until it comes together.  Lightly flour both sides of dough and roll out to 1/4" thick, making sure to rotate dough a couple times to keep it from sticking.  Prick all over with a fork and then cut out with a cutter of your choice, or cut into squares.  

Transfer to baking sheets.

In a small bowl whisk together egg and milk, brush over crackers. 

Bake for 5-10 minutes, just until they begin to brown.

While crackers are baking whisk together butter and remaining 1 Tbsp Wisconsin Spice Mix.  

Pull crackers from the oven, while still hot, brush with butter mixture and sprinkle with salt.  

Cool completely on a wire rack.  Store in an airtight container for up to a week.     

Yield: 3 dozen 2 1/2" crackers - Time: 45 minutes 


1/3 c Flour

2/3 c White whole wheat flour

1/4 c Oat flour

1 1/2 tsp Baking powder

1 1/2 Tbsp Sugar

1/4 c This Little Goat Went to Wisconsin Spice Mix, divided

3 Tbsp Butter, chilled and cut into cubes

1 Tbsp Olive oil

1/4 c Ice water, divided

1 Egg

1 Tbsp Milk

2 Tbsp Butter, melted

1 tsp Salt