| 1 | Preheat oven to 325°F. |
| 2 | In a large bowl or food processor, combine flours, sugar & salt. |
| 3 | Cut in the margarine until the mixture resembles coarse breadcrumbs. |
| 4 | Blend in the water until you have a soft dough. |
| 5 | You may need to add extra water. |
| 6 | Divide the dough into 2 equal portions for rolling. |
| 7 | On a floured surface or pastry cloth, roll the crackers very thin, 1/16 to 1/8" thick. |
| 8 | Lightly sprinkle the tops with salt & roll with rolling pin. |
| 9 | With a sharp knife, cut the crackers into 2" squares. |
| 10 | Transfer them to an ungreased cookie sheet. |
| 11 | Prick each cracker in 2 or 3 places with a fork. |
| 12 | Bake for 20 to 25 minutes, or until the crackers are lightly browned. |
| 13 | Cool on a wire rack. |
| 14 | Serve with spicy dips or spreads or with mulled wine or hot, spiced apple cider. |
| 15 | Foust & husch, "crackers!" |
