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Homemade Whole Wheat Crackers

March 16, 2011

Making things – edible things – things that most people buy – from scratch is one of my greatest pleasures. Sadly, I often find that the end result doesn’t justify the time and effort spent. As a case in point, I offer the croissant. Try as I have, I cannot, in my humble kitchen 4200 miles removed from Paris, achieve a flaky, buttery, mouth-watering pastry that even comes close to the ones I’ve had the pleasure of gorging myself on in France. Fortunately, such disappointing moments are occasionally countered with a homerun: I present to you the whole wheat cracker.

These slightly sweet crackers remind me of my treasured Carr’s Whole Wheat Crackers in taste and texture. However, unlike the Carr’s, these are crisp and light, and sturdy enough to make their way through a thick dip without breaking. I love them plain or dressed up with blue cheese and honey. Cut them into circles or squares or hearts. Sprinkle them with crushed fennel seeds or Maldon salt or grated parmesan just before baking. The possibilities are endless. And before you know it, you won’t be buying crackers at the store either.

Homemade Whole Wheat Crackers


    2 cups whole wheat flour
    2 tablespoons sugar
    1 teaspoon salt
    1/2 cup unsalted butter, cold and cut into small cubes
    1/2 cup milk, or more as needed
    flaky or coarse salt (optional)


  1. Place the flour, sugar, and salt in the bowl of a food processor. Pulse to combine.
  2. Sprinkle the butter over the flour. Pulse until coarse crumbs appear.
  3. With the processor running, slowly add milk just until the mixture resembles large curds. Don’t wait for it to form a ball and ride on the blade, or you risk overdoing it.
  4. Turn the dough out onto a piece of plastic wrap. Compress it to form a solid disk about 6-inches in diameter. Wrap the dough tightly in the plastic and refrigerate for at least an hour or up to a week.
  5. Preheat the oven to 325°F.
  6. Roll the dough out to an 1/8-inch thickness on a lightly floured board. (I roll mine between two large Silpats; peel the top one off; cut the crackers; and slide the bottom one onto a baking sheet.)
  7. Generously sprinkle with flaky salt. (I love Maldon.) Gently roll the dough once more to press the salt into the dough.
  8. Using a pastry cutter or knife cut the dough into any shapes you find pleasing. Take care if you are cutting them directly on a Silpat. (I like small squares like the ones pictured above for snacking. For a cheese board, I’ll make them a little bigger.)
  9. Transfer the crackers to a large baking sheet. Bake for 20-25 minutes until deep golden brown.
  10. Allow crackers to cool on the sheet for five minutes then remove to a wire rack.
  11. Store in airtight containers when completely cool.
7 Comments leave one →
  1. March 16, 2011 4:09 pm

    Ohmygosh!!! Those look fabulous!!! I love that you used whole wheat flour!!! 😀


  2. March 17, 2011 8:39 am

    Thanks Kathleen! They’re yummy with oat flour too.

  3. herbgirl permalink
    March 19, 2011 12:03 pm

    I had these at the New Year w/ some great cheese and home canned peppers. Loved them!


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