Whole Wheat Crackers

Recipe adapted from Smith Kitchen, Makes 35 2-Inch Crackers

INGREDIENTS

• 100 grams Whole Wheat Flour

• 6 grams Sugar

• 2 grams Table Salt

• 1 gram Paprika

• 2 grams Baking Powder

• 35 grams Unsalted Butter, cut into small bits

• 39 grams Cold Water

DIRECTIONS

In a food processor:

1. Combine flour, sugar, butter, paprika, and salt

2. Pulse the mixture until butter is evenly dispersed in crumbs

3. Drizzle in cold water while machine is running; run until the mixture begins to form a ball

By hand:

1. Combine flour, sugar, salt, paprika, and butter in a medium bowl

2. Using fingertips or a pastry blender, work butter into the mixture until it resembles coarse cornmeal

3. Add the cold water and stir with a spoon until combined

4. Knead once or twice on counter

5. Heat the oven to 400 degrees

6. Baking sheets should be lined with parchment paper or lightly greased 

CWC Sheeting Method:

1. Flour dough and pass through pasta/noodle sheeter at widest gap setting

2. Fold dough in half and repeat 2-3 times

3. While sheeting, gradually decrease gap settings until the second to last setting. Sheet should be about 1.75mm.  This is also about as thin as possible without the dough tearing.*

4. Place sheeted dough onto lined parchment paper

5. Brush lightly with olive oil

6. Use a knife/pastry wheel to cut dough into 2 inch squares

7. Dock crackers all over using a toothpick/thermometer

8. Optionally, sprinkle crackers with table salt

9. Space cracker 1/4"-1/2" apart on prepared baking sheet

10. Bake crackers in 400 degree oven for 10 minutes, until crackers are crisp and bronzed

11. Cool crackers in baking pans on racks

12. Keep in an airtight container for 1-2 weeks

13. Freeze in an airtight container between wax paper sheets for a couple months

*If you do not have a pasta sheeter, place dough between two sheets of parchment paper and roll as thin as possible with a rolling pin

Printable version: