My mother used to make homemade whole wheat bread and crackers when we were kids. Coming home to a house filled with the smell of fresh bread or crackers was somewhat of a norm for me. I’ve made my mom’s bread and her original crackers several times, but I wanted to try a thinner, crispy cracker this time. I found this simple and easy recipe from Baking Bites and gave it a try with much success. Try these with a yummy white bean dip… it’s good stuff for lunches or snacking.
- 2 C. wheat flour
- 3 T. wheat bran
- 1 t. salt
- 1/2 t. baking powder
- 1 t. sugar
- 2 t. honey
- 4 T. butter, chilled
- 1/2 C. water, plus 1-2 tbsp, if needed
- Sprinkle with salt, black pepper
Combine all ingredients except water in a food processor and process until well combined. Add water and continue to process until mixture starts to come together into a dough.
Between two sheets of parchment or wax paper, roll out the dough into a rectangle of about 1/4 inch thickness. Refrigerate the dough for about 1/2 hour.
Preheat the oven to 375F.
Remove dough from refrigerator and roll out to approximately 1/8 inch or less. Sprinkle dough with salt and/or toppings of your choice. Use a pizza cutter to slice into 1 inch squares, discarding excess dough. Score each cracker with a fork or several pricks of a toothpick. Transfer crackers to a parchment lined baking sheet and space out slightly.
Bake at 375 for 18-20 minutes, until edges are brown.
Notes: I doubled the original recipe because I knew I’d want a whole bunch if I was going to all the effort of making crackers. My favorite parts are the edges. So crunchy!
Servings: It’s unclear. Two baking sheets worth? A weeks worth of lunches and snacks? Just making them and eat them.