Wheat Crackers
Yield
1 batchPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| ¼ | cup |
wheat germ
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | cup |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 59 | ml |
wheat germ
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 237 | ml |
all-purpose flour
|
|
| 59 | ml |
brown sugar
|
*
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
butter
softened |
|
Directions
In a medium bowl, mix flours, wheat germ, sugar, salt and soda.
Stir in water and butter until smooth dough forms.
Divide in half; cover; let stand 10 minutes.
Place half the dough on a lightly oiled 17x14 inch baking sheet; roll out to a 16½ inch x 16½ inch rectangle.
Prick all over with a fork, cut in 16½ inch squares, brush with water and sprinkle with additional salt (opt.
Bake at 400℉ (200℃). for 8 minutes until crisp but not overbrowned. Remove to racks to cool. Repeat with second half.
