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
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.
WHOLE-WHEAT-AND-SESAME CRACKERS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h40m
Yield Makes about 36
Number Of Ingredients 7
Steps:
- In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
- Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.
WHOLE WHEAT CRACKERS
When I make up a recipe of this, it's gone within an hour at our house. So yummy! And mostly healthy, too! I always make 2 recipes, in the hopes that there will be some leftovers the next day to put in the kids lunchboxes (in place of the usual sandwich). I usually make these to accompany soup, but sometimes I just make them for a snack.
Provided by Monica
Categories Breads
Time 35m
Yield 64 crackers, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Put the flour, oat bran and salt in a bowl. Mix.
- 3. Pour in the olive oil and water.
- 4. Mix until just blended.
- 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
- 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
- 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
- 8. Prick each cracker with a fork a few times.
- 9. Sprinkle with salt.
- 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
- 11. When cool remove from baking sheet, and separate into individual crackers.
Nutrition Facts : Calories 185.3, Fat 8.3, SaturatedFat 1.2, Sodium 234.3, Carbohydrate 26.7, Fiber 3.8, Sugar 0.2, Protein 5
WHOLE WHEAT SEEDED CRACKERS
Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes four 10-by-4 1/2-inch crackers
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
- In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.
Nutrition Facts : Calories 331 g, Fat 20 g, Fiber 6 g, Protein 8 g, SaturatedFat 2 g, Sodium 239 g
100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST
I couldn't find the perfect 100% whole wheat graham recipe so I made one. These are highly popular with kids and come together very quickly. You can replace a little of the flour with milled flax, wheat germ, oat bran, or whatever you like. And you can make chocolate grahams by adding 1/3 cup cocoa. Crunch them up to make graham crumbs, which are useful for a lot of things. ALSO, this recipe makes an AMAZING pie crust. Please NOTE: The instructions below are specific about rolling these out very thin, and baking until crisp. If you end up with anything but crisp crackers, they weren't rolled thin enough, and/or they weren't baked long enough.
Provided by Jujubegirl
Categories Breads
Time 25m
Yield 60 crackers, 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in microwave or on stovetop.
- Mix together dry ingredients (first 6 ingredients).
- Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
- Line two jelly roll pans with parchment paper or Silpat.
- Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
- Gently score the crackers into rectangles with a pizza or pasta cutter.
- Bake for 15-20 minutes or until crisp and just beginning to brown.
- Let cool on a wire rack.
Nutrition Facts : Calories 33.4, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 49.6, Carbohydrate 4.4, Fiber 0.5, Sugar 1.2, Protein 0.6
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
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- Preheat the oven to 400°. In a food processor, combine the flours, sugar and 1/2 teaspoon of salt and pulse for 15 seconds. Add the butter and pulse for another 15 seconds, until a coarse meal forms. Add 1/2 cup of milk and pulse until the dough just comes together, about 30 seconds; add the extra 1/4 cup of milk if necessary. Gather the dough into a ball and wrap in plastic. Refrigerate for 15 minutes.
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