1Mix all together in a bowl.
2Shape into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper.
3Cut in thin slices to make 1 dozen or more crackers.
4Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder or freshly ground black pepper.
5If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers.
6Bake 5 minutes at 425 or until browned.