These homemade whole wheat crackers are essentially a copycat Wheat Thins recipe. Perfect with salsa, hummus, cheese, and more!
Here’s another little something to go with that roasted tomato almond dip. These homemade whole wheat crackers take a bit of time with the assembly and cleanup, but they’re a perfectly manageable project and a lovely way to spend some time with a friend or family.
These homemade crackers require a little extra TLC, but the final product is well worth the effort! To make these whole wheat crackers, you’ll need to mix together whole wheat flour, kosher salt, and paprika. Then cut in a little honey, cold butter, and water and mix until a ball forms.
Roll the cracker dough over a floured surface and cut into squares. At this point, you can top the whole wheat crackers with whatever you want! Salt, pepper, and spice blends all work nicely. The homemade crackers will need to bake for just 7 to 10 minutes, and you’ll want to watch them closely since some batches may cook quicker than others.
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 tablespoon honey
- 4 tablespoons unsalted butter, chilled
- 1/4 to 1/2 cup ice water
- Salt and pepper (or other herbs or spices – garlic powder, thyme, rosemary, etc), for seasoning
- Preheat the oven to 400°F.
- Combine 1 1/4 cups whole wheat flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon paprika. Mix in 1 tablespoon honey and 4 tablespoons cold butter using a food processor, or by hand using a pastry cutter. Drizzle with ice water (1/4 to 1/2 cup) until a ball forms.
- On a well-floured surface, roll out the dough with a rolling pin until it is very very thin (if the dough sticks, add more flour to the surface). Using a pastry wheel or knife, cut the dough into small squares, and poke each cracker a few times with a fork. Sprinkle with salt and pepper, or other seasonings.
- Bake until crisp, about 7 to 10 minutes. Make sure to watch each batch; timing will depend on how thin your crackers are, with thicker crackers taking longer to bake.
- Cool and move to an airtight container for storage. (Stores for up to 2 weeks, according to the original recipe – ours didn’t make it nearly that long!)
*Doubling the recipe is recommended
You can read full article and recipes here : https://www.acouplecooks.com/whole-wheat-crackers/