Whole Wheat Crackers

I grabbed this recipe off Kitchen Stewardship it seemed like the best one so far. I did of course tweak it..But good stuff I will never buy crackers from the store again .








Next I am going to go grab the recipe for sourdough cracker as I have that starter and would love to experiment. These were gone as soon as they came out of the oven and cooled with some whipped up cream cheese and  Strawberry Rhubarb Jalapeno Spread ...oh yum

Whole Wheat Crackers

1 ¼ c. whole wheat flour
1 ½ Tbs. sugar
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ c. water
¼ tsp. vanilla
salt for topping



Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry cutter, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea.









Combine the water & vanilla in a cup and stir, now add this to the flour mixture.










 Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.





Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone. 
I roll the dough right out on parchment paper.  
That way I don’t have to worry about rumpled crackers as I move the paper on to the cookie sheet. 

 Cover all your surfaces with flour and roll the dough as evenly as you can. Keep rolling until the dough is as thin as humanly possible without tearing.











Use a pizza cutter and cut the dough into squares.









Use a fork to poke them.








Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt.  Repeat with the remaining pieces of dough.

 Cook them for approximately 12 minutes keep an eye on them. They will crisp up as they cool. I flip on to see if they have gotten brown on the bottom. A bit of brown is good.

Remove the crackers from the oven and cool on the pan. If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking