Whole Wheat Cheese Crackers Recipes

WHOLE WHEAT CHEESE CRACKERS

Steps:

• Blend ingredients and shape into a roll 1-1/4 inches in diameter.
• At this point you can refrigerate or freeze in an airtight container until needed.
• Slice into 1/8 inch slices and prick them several times with a fork.
• Bake on an ungreased baking sheet for 8-10 mins in a 375 degree oven. Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake rest.

WHEAT CRISP CRACKERS

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.

WHEAT CRACKERS

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.

WHOLE-WHEAT CHEDDAR CRACKERS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line each of 2 baking sheets with parchment or a silicone baking mat.
• Place the Cheddar, the 1 cup flour and the salt-free seasoning in a food processor and pulse to combine. Add the butter and pulse until a ball forms.
• Transfer the dough to a floured or parchment-lined work surface. Roll out the dough to 1/4 inch thick. Slice into crackers or stamp out shapes with 1/2- to 1-inch cookie cutters. Transfer to the prepared baking sheets.
• Bake until the crackers are deep golden brown on the bottom, switching and rotating the baking sheets halfway through, 15 to 17 minutes total. Transfer the baking sheets to wire racks and let the crackers cool.
• Serve, or store the crackers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.

WHOLE WHEAT SEEDED CRACKERS

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.