Recipe: Homemade Wheat Crackers

Homemade crackers?  Sure!  Crackers at the store are ridiculously expensive, and I wanted to try to make them at home.  They turned out to be very simple (although the rolling takes some muscle), I plan on making crackers a lot now!

I have a small rolling pin for rolling fondant, and it works great - a good dowel would work, too.  It would work best if it fits into your baking sheet.

I made one batch with garlic and rosemary, and one plain batch.  I made one batch with Halloween shapes stamped into the center of square crackers (just push gently with mini-cookie cutters), and one that was just plain triangles. The possibilities are endless!!

I combined my dough in a food processor and it was super quick.  You could do it by hand, but it would take a little more time.

Try them - they are fun!


Wheat Crackers

2 cups of white wheat flour (or 1 c white flour, 1 c wheat flour)
1/2 teaspoon salt
2 tablespoons softened butter
approximately 1 cup of skim milk
(Herbs and spices, if desired)

Combine flour, salt, and butter in a food processor.  Drizzle in milk until the dough forms a soft, but not sticky, ball.

Preheat oven to 300 F.

Prepare two cookie sheets (jelly roll pans with lips work well) by either spraying with cooking spray or lining with parchment paper.  Divide the dough in half and roll as thin as possible on each tray - paper thin works best.  The thinner they are, the crispier the crackers will be,.

Once the dough is rolled thinly on each tray, cut into desired shapes.  I like using a crinkle edged pasta roller.  If your shapes are larger, prick the centers with a fork so as to keep air pockets from forming.

Bake for about 20 minutes, or until lightly browned and crispy.  Let cool on tray for about 5 minutes before breaking apart into separate crackers. 

(Here's my crackers with dip and ham, at my Halloween party)