Wheat Crackers

These are the whole-grain answer to the boxed cracker aisle. Whole-wheat flour and wheat germ bring a nutty, toasted depth, a spoon of brown sugar rounds the edges, and a lot less salt than what comes pre-packaged. Eight minutes in the oven, then you crack them apart along the score lines.

The real trick is rolling the dough thin directly on the oiled baking sheet. No transferring, no tearing, no fussing with parchment flipping. Prick the whole surface with a fork to keep the crackers flat instead of puffing up like mini pillows, score the squares before baking so they snap apart cleanly after cooling, then brush with water and sprinkle salt to anchor it to the surface.

They keep for about a week in an airtight tin. Good with sharp cheddar, smoked salmon, or just butter and jam.

Pro Tips

• Roll as thin as you can; thick crackers bake soft in the middle instead of crisp through.
• Use a pizza wheel or pastry cutter for scoring. Cleaner lines, faster work.
• Watch the last minute in the oven. They go from golden to burnt fast at 400°F (200°C).
• Cool completely on racks before stacking; residual warmth softens them.

Variations

• Sprinkle with everything bagel seasoning, sesame seeds, or flaky sea salt before baking.
• Add 2 tablespoons grated Parmesan to the dough for savory cheese crackers.
• Swap in spelt or rye flour for half the whole wheat for a different grain profile.