WHEAT CRACKERS
This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.
Provided by Ray Anne
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 30m
Yield 32
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 9.2 g, Fat 2.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 55.2 mg
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY WHOLE WHEAT GRAHAM CRACKERS
My homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup-a type of light molasses.
Provided by Stella Parks
Categories Dessert Kid-Friendly Whole Wheat Bake Cookies Cinnamon Small Plates
Yield 24 (2 1/4-by-4 3/4-inch) crackers, plus 8 ounces (2 cups) crumbs
Number Of Ingredients 8
Steps:
- Make the dough:
- Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
- Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
- Roll and bake the dough:
- Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
- For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
- Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
- Mix it up!
- Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
- Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
- Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
- Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
- Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
- Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.
WHEAT CRISP CRACKERS
This is a ridiculously easy homemade version of those thin, crispy wheat crackers in the yellow box. They go great with beer cheese or any spread, dip, or cheese.
Provided by Lonewolf419
Time 20m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix flour, sugar, salt, and paprika together in a stand mixer fitted with the paddle attachment. Add butter and mix until small crumbs form. Slowly add water and mix until a semi-stiff dough forms. Divide dough in half.
- Roll on a lightly floured surface to a thickness of 1/8 inch; cut into desired shapes and transfer to a baking sheet. Lightly prick each cracker a few times with a fork or toothpick. Sprinkle with additional salt. Repeat with remaining dough.
- Bake in the preheated oven until crispy and lightly bronzed in color, 5 to 7 minutes. Remove from the oven and transfer to a wire rack to cool. Cool and store or serve as desired.
Nutrition Facts : Calories 50.7 calories, Carbohydrate 6.7 g, Cholesterol 6.1 mg, Fat 2.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 64.8 mg, Sugar 1.3 g
CRISPY RICE CRACKERS
Steps:
- Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
- Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
- Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
- Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
- Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
- These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
CHEESE KRISPIES CRACKERS
This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.
Provided by rangapeach
Categories Cheese
Time 50m
Yield 36 crackers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Blend butter and cheese in a food processor until creamy.
- Add flour, one cup at a time.
- Add seasonings.
- Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
- Place dough on a floured board and roll out to 1/4 inch thickness.
- Use a plain 2 inch cookie cutter to cut out.
- Place onto cookie sheet and bake at 325°F.
- for 20 minutes.
- For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.
More about "crispywheatcrackers recipes"
15 EASY HOMEMADE CRISPY CRACKERS - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 7 mins
- Veggie Flax Crackers. Ever wanted to make your own whole food crackers? Add some flax and veggies and create these Veggie Flax Crackers by Melanie Sorrentino!
- Salted Rosemary Chickpea Crackers. Chickpea flour is such a handy ingredient to have in the kitchen cupboard.
- Everything Bagel Crackers. These Everything Bagel Crackers by Gluten-Free Grains, Quelcy Kogel more casual times. They’re hearty, salty and extremely snackable, but you can still dress them up and take them to nice places too.
- Garlic and Herb Flax Crackers. Forget boxed crackers! These Garlic and Herb Flax Crackers by Sara Oliveira are made from only flax meal, making them completely grain-free and gluten-free by default.
- Oat Crackers. These Oat Crackers by Yana Chistyakova are super crispy, crunchy, and delicious!
- Herbed Chickpea and Sesame Crackers. I usually make a big batch at the beginning of the week that will last us several days.
- Spinach and Sesame Crackers. I wouldn’t say that these Spinach and Sesame Crackers by Bianca Haun taste too much like spinach, but boy are they greeeen!
- Cheesy Turmeric Oat Crackers. Cheese with crackers is delicious. But have you ever tried cheese baked intro crackers?
RAINCOAST CRISPS COPY CAT RECIPE | ALEXANDRA'S KITCHEN
From alexandracooks.com
FLAKY SAVORY CRACKERS WITH FRESH HERBS - LITTLE VIENNA
From lilvienna.com
HOMEMADE GOURMET CRACKERS | RECIPETIN EATS
From recipetineats.com
9 RECIPES FOR CRISPY CROQUETTES | FOOD & WINE
From foodandwine.com
20 HOMEMADE RITZ CRACKER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CRISPY CHEWY VEGAN CRACKERS • IT DOESN'T TASTE LIKE …
From itdoesnttastelikechicken.com
SWEDISH CRISPBREAD (RYE SEED CRACKERS) - CAROLINE'S COOKING
From carolinescooking.com
HOMEMADE RYE CRISP CRACKERS - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
BUCKWHEAT CRACKERS RECIPE - THE BREAD SHE BAKES
From thebreadshebakes.com
CRISPY WHOLE WHEAT CRACKERS - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (7)Total Time 1 hr 5 minsServings 72-144Calories 52 per serving
CRISPY WHEAT CRACKERS - BACK TO NATURE | GOOD EGGS
From goodeggs.com
WHOLE WHEAT CRACKERS – A COUPLE COOKS
From acouplecooks.com
EASY CRISPY VEGAN CRACKERS • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
HOMEMADE WHOLE WHEAT CRACKERS • THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
HOMEMADE WHOLE WHEAT CRACKERS: TWO WAYS! - CALIGIRL COOKING
From caligirlcooking.com
WHOLE WHEAT CRACKERS (OIL-FREE OPTION) - MY QUIET KITCHEN
From myquietkitchen.com
CRULLERS RECIPE (PERFECT HOMEMADE VERSION) | KITCHN
From thekitchn.com
CRISPY WHOLE WHEAT ONION AND GARLIC CRACKERS | LIVE. LEARN. LOVE.
From livelearnloveeat.com
HOMEMADE CRISPY CRACKERS RECIPE - CHATELAINE.COM
From chatelaine.com
10 BEST HOMEMADE VEGETABLE CRACKERS RECIPES | YUMMLY
From yummly.com
CRISPY, CRUNCHY, HOMEMADE RICE CRACKERS | CUTTERLIGHT
From cutterlight.com
10 EASY RITZ CRACKER APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
BUCKWHEAT CRACKERS WITH OLIVES AND HERBS - LAZY CAT KITCHEN
From lazycatkitchen.com
COPYCAT RAINCOAST CRISPS® CRACKERS • BEST RECIPE!
From theviewfromgreatisland.com
CRISPY WHEAT CRACKERS | WELCOME TO BACK TO NATURE
From backtonaturefoods.com
CRISPY WHOLE WHEAT-MAPLE CRACKERS RECIPE - JUSTIN CHAPPLE
From foodandwine.com
DELICIOUS HOMEMADE WHOLE WHEAT CRACKERS IN THE BREAD KITCHEN
From youtube.com
HOMEMADE CARR'S-STYLE WHOLE WHEAT CRACKERS RECIPE
From seriouseats.com
CRISPY CANNABIS-INFUSED CRACKERS - 3 WAYS - CANNADISH
From cannadish.net
BAKED SPICY CRACKERS / BAKED WHOLE WHEAT CRACKERS /CRISPY WHEAT …
From youtube.com
HOW TO BRING CARR'S WHOLE WHEAT CRACKERS HOME - SERIOUS EATS
From seriouseats.com
CRISPY WHEAT CRACKERS RECIPE - WEBETUTORIAL
From webetutorial.com
CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
From bobsredmill.com
10 BEST CHICKPEA CRACKERS RECIPES | YUMMLY
From yummly.com
THIN WHEAT CRACKERS | KING ARTHUR BAKING
From kingarthurbaking.com
EASY SEED CRACKERS WITH EVERYTHING BAGEL SEASONING
From minimalistbaker.com
SWEET CRACKER RECIPES | BOB'S RED MILL
From bobsredmill.com
CRISPY CRUNCHY CHICKPEA AND OAT CRACKERS - MY KIDS LICK THE BOWL
From mykidslickthebowl.com
SPROUTED WHEAT CRACKERS RECIPE SEASONED 4 WAYS - THE HOME …
From thehomeintent.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love