Creamy Whole-Wheat Crackers
Submitted by Jill0520
Homemade whole wheat crackers made with just flour, cream, sugar, and salt. Rolled paper-thin and baked until crisp and golden. Simple, buttery, and snackable.
YIELD
50 servingsPREP
20 minCOOK
20 minREADY
40 minFour ingredients. That’s all it takes to make crackers at home that taste miles better than anything in a box. Whole-wheat flour, a touch of sugar, salt, and half-and-half cream come together into a lean dough that bakes into thin, shatteringly crisp crackers with a nutty, toasty flavor.
The half-and-half does something clever here. Its fat content is enough to make the dough pliable and give the finished crackers a subtle richness, but not so much that they turn greasy or soft. The result is a clean snap when you break them and a light, wheaty flavor that works with cheese, dips, or eaten plain.
Rolling these as thin as possible is the single most important step. An eighth of an inch thick is the target, but thinner is even better. Thick crackers end up tough and bready instead of crisp. Flip them once during baking so both sides brown evenly, and watch them closely after the 20-minute mark since they go from golden to burnt quickly.
Kitchen Tips
- Use a food processor for even mixing. It brings the dough together faster and more uniformly than hand mixing, with less risk of overworking.
- Prick each cracker with a fork. Those holes aren’t decoration. They release steam during baking and prevent the crackers from puffing up into uneven bubbles.
- Cool completely on a rack. They crisp up as they cool. Stacking them warm traps steam and makes them soggy.
Variations
- Oat crackers: Swap ½ cup of the whole-wheat flour for rolled oats for a heartier, nuttier texture.
- Herbed version: Add 1 teaspoon dried rosemary or thyme to the flour for a savory, aromatic cracker.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
In a large bowl or in the food processor, combine the flour, sugar, and salt.
Slowly add the half-and-half or cream and blend to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll thin, at most ⅛ inch.
The thinner these crackers are, the better.
Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet.
With the tines of a fork, prick each cracker 2 or 3 times.
Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking.
Cool the crackers on a rack until crisp. Yield: 45-50.
VARIATIONS: To vary the texture, substitute ½ cup rolled oats, rye, barley, or wheat for an equal amount of flour.
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