Sunny Boy Crispy Crackers

Sunny Boy crisps

500 ml (2 cups) Sunny Boy or Red River Cereal

250 ml (1 cup) all-purpose flour

125 ml (1/2 cup) granulated sugar

2 ml (1/2 tsp) salt

125 ml (113 g or 1/2 cup) cold butter, cubed

125 ml (1/2 cup) boiling water

2 ml (1/2 tsp) baking soda

In medium bowl, whisk together cereal, flour, sugar and salt. Cut in butter, as for pastry, using a pastry cutter, two knives, or working lightly and quickly with your fingers. Add baking soda to boiling water and then mix in, stirring gently but thoroughly until combined. Refrigerate dough for at least 1 hour, then roll out very thin between sheets of wax paper. Cut rolled-out dough into triangles. Preheat oven to 205 C (400 F). Place triangles on greased cookie sheets and bake for 8-10 minutes, depending on thickness. Serve with butter.