Crunchy Whole Wheat Cracker Recipe
Servings: 36
Ingredients
- 2 cups whole wheat flour If you are new to wheat flour, you can also use a blend of 1 cup of whole wheat flour and 1 cup of all-purpose flour.
- ¾ teaspoon salt plus more for sprinkling on top.
- ¼ cup seeds and nuts I used a blend of almonds, walnuts, and flax seeds.
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 tablespoons chilled butter If you are not using a food processor, freeze your butter.
- ½- ⅔ cup ice water
Instructions
Food Processor Directions
- Preheat oven to 400 degrees.
- Add the seeds and nuts to your food processor. Pulse it several times to break them up into smaller pieces. To this add the flour, salt, garlic powder, and onion powder. Pulse to combine.
- Cut the butter into ½-inch chunks and pulse several times to break the butter into pea-sized pieces.
- Add in the water and pulse to combine. Pinch a handful of the dough together to make sure it holds together.
- Turn out the dough onto your surface and quickly knead it until it comes together.
- Roll the dough on a piece of parchment to about 1/16th of an inch thick.
- Cut the dough into squares or whatever shape you want. Then place the parchment onto your pan and into the oven. You can sprinkle with a little extra salt if you like. This is something I recommend.
- Bake for 15-18 minutes. You may need to go a little longer depending on how thick the dough is.
- Remove it from the oven and let them cool just slightly. Break the crackers into pieces and let them cool completetly.
Instructions without a food processor
- You will want to either chop up or break up the nuts into small pieces. Add in the flour, salt, garlic powder, and onion powder.
- Grate your butter and mix it with the dry ingredients. Pour in the water and mix it as well.
- Follow the steps above for rolling and baking.
Notes
- This dough needs to stay chilled until it hits the oven. This is what will make a delicious, flaky cookie. Keeping it chilled is pretty simple. Just make sure everything is ready to go before you start. This will help the process move quickly and efficiently.
- It doesn't take much water to moisten the dough, be careful dumping in too much. Only add in the amount suggested.
- I like to use a pizza cutter to cut the dough. It is so easy! Simply roll the cracker dough out thin, then cut. You can also use a ruler to keep things straight if imperfections bug you.
- I like thinner crackers, so I make sure the dough is rolled thin before cutting. Make sure they are thin to produce a crunchy cracker.
- Make sure the oven is preheated before you start making the crackers. If the butter starts to melt this will keep them from being flaky too!
- There are so many types of nuts and seeds you can add in, just make sure whatever you use is chopped really small and it is in the amounts listed. On your first time making them, you might want to make them as I did, then branch out after you get a feel for them.
- You can also add in 2 tablespoons of parmesan cheese if you want to make cheese crackers. They won't overpower the crackers but add some delicious flavor.
- You can also add a teaspoon of bagel seasoning for added flavor. I do this occasionally and love it.
- If you want to make these vegan crackers, swap the regular butter out for vegan butter.