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1 cup (125 g) all-purpose flour
1/3 cup (40 g) nutritional yeast
1/2 teaspoon black pepper
1 teaspoon fine sea salt
1/4 cup (56 g) nondairy butter
1/4 cup (60 ml) water or any nondairy milk
Combine flour, yeast, pepper, and salt. Cut butter on top and combine with a mixer, a fork, or your fingers, until it gets the appearance of a coarse meal. Add water or milk, 1 tablespoon (15 ml) at a time, and combine until dough forms.
You can choose to wrap the dough in plastic and place it in the fridge for later use, or roll it out immediately.
Preheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mats, such as Silpat.
Roll out your dough between two pieces of parchment or Silpats, a little under 1/4 inch (6 mm). Cut out shapes using the smallest cookie cutters, about 1 to 2 inches (2.5 to 5 cm). Repeat until you run out of dough, rolling it out again between batches.
Place crackers on prepared sheets. Bake for 15 to 18 minutes, depending on thickness, until crackers are light golden brown on the bottom.
Place on a rack to cool down. These crackers freeze well, if you manage to keep them around long enough for that.
Yield: About 60 small crackers, depending on the size of the cookie cutter
Add cayenne pepper, chili pepper flakes, or dried herbs of choice, to taste.
Choose different flours, such as a combination of spelt, chickpea, brown rice, or whole wheat, to get different textures and flavors.