| 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. |
