Animal crackers, and cocoa to drink,
That, is the finest of suppers, I think;
When I'm grown up and can have what I please,
I think I shall always insist upon these. Christopher Morley (1917)

3/4	cup (94 g) whole wheat flour

1/4	cup (35 g) cornmeal

1/4	cup (30 g) grated Parmesan cheese

2	tablespoons (30 ml) dehydrated vegetable flakes

1	teaspoon (5 ml) baking powder

1/4	teaspoon (1.25 ml) salt (optional)

4	tablespoons (60 ml) cold reduced-fat margarine

1/4	cup (59 ml) skim milk

dash cayenne pepper (optional)

1. In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt (if using).
2. Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs. Make a well in the center and stir in the milk to form a stiff dough. Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.
3. Preheat oven to 375°F (190° C). Roll out dough on a lightly floured work surface to 1/8-inch (1/2 cm) thickness. Cut out with small cookie cutters into animal shapes. Transfer cut out crackers to a nonstick cookie sheet. Prick surface with tines of a fork.
4. Bake 4 to 5 minutes, until crackers are lightly browned on the bottom. Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom. Cool on a wire rack.
5. Store in an airtight container.