Makes 4 dozen tiny crackers (note -- I haven't made these, but his recipes are generally good. I suggest you double this recipe because your crackers won't be tiny, and the quantities below seem small.)
1-1/2 oz Cheddar cheese (I'd go with something very sharp)
1-1/2 cups all purpose flour
1/4 tsp salt, plus extra for sprinkling
1/4 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp cayenne pepper
1/3 cup plus 2 tbsp tepid water
1/2 tsp malt syrup
2 tbsp solid vegetable shortening, room temperature
Shred the cheese. Into a mixing bowl measure 1 cup of the flour and add all dry ingredients and the cheese. Stir.
In a separate bowl dissolve the malt in the water and add the shortening. Mix with a wooden spoon or an electric mixer for 2 minutes. Add flour, a few tablespoons at a time, to form a dough that can be kneaded by hand or with a dough hook on the mixer. If the dough is wet, continue to add sprinkles of flour. Once dough has formed, place in refrigerator for at least one hour, wrapped. (Can be kept up to 2 days in fridge this way before baking).
Roll dough out into rectangle, very thin. Dough should not be thicker than 1/16" according to Clayton. Fold the dough from the ends to make three layers (as if you were making puff pastry). Turn the dough and again roll into a rectangle no thicker than 1/16".
Cut your shapes and bake on a baking sheet lined with parchment paper, in a preheated 400°F oven, for 8-15 minutes. Sprinkle with salt when done.
Like I said, I haven't made these, but they sound pretty good. It may be a bit dicey cutting your elephants and donkeys. Let me know how they turn out.