Best Whole Wheat Crackers Recipes

WHOLE-WHEAT-AND-SESAME CRACKERS

Steps:

• In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
• Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

WHOLE WHEAT SEEDED CRACKERS

Steps:

• Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
• In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.

WHOLE WHEAT CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour and 1 teaspoon kosher salt in the bowl of an electric stand mixer fitted with the paddle attachment. Mix, adding oil to coat flour and slowly adding water until dough pulls away from the sides of the bowl, 1 to 2 minutes.
• Roll out dough using a pasta machine or a lightly floured rolling pin in small batches until dough is very thin; about 1/16- to 1/8-inch thick.
• Lay dough on an ungreased baking sheet and score using a knife, making sure not to cut all the way through. Use a cookie cutter to make crackers in the shape or size that you prefer.
• Bake in the preheated oven until crackers are just browning on edges and centers are dry, about 15 minutes. Let cool on the pan for 10 minutes before placing in a storage container.

CRISPY WHOLE WHEAT GRAHAM CRACKERS

Steps:

• Make the dough:
• Combine sugar, baking soda, salt, cinnamon, vanilla, golden syrup, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until somewhat light, about 3 minutes. Reduce speed to low, add whole wheat flour, and mix to form a soft dough.
• Scrape dough onto a work surface and knead gently to form a ball. Divide in half. Use immediately or wrap in plastic and refrigerate for up to 1 week; soften for 30 minutes at room temperature, then knead on a bare work surface until pliable and smooth.
• Roll and bake the dough:
• Adjust oven rack to middle position and preheat to 350°F. Generously flour a large sheet of parchment and place one portion of dough in the center. Pat into a 5-by-6-inch rectangle, sprinkle with flour, flip, and dust again. Working from the center out and adding more flour as needed, roll the dough until roughly 15-by-11 inches and very thin. Slide onto an aluminum baking sheet and brush away excess flour. Repeat with remaining dough.
• For grocery store look-alikes, score each sheet of dough into twelve 2 1/4-by-4 3/4-inch rectangles and dock with a bamboo skewer or the narrow end of a chopstick (a strictly cosmetic procedure). Otherwise, leave the dough uncut.
• Bake until crackers are tawny brown and firm, though your fingertip may leave a faint indentation, about 20 minutes. Immediately cut along the pre-scored lines with a knife, or cut into free-form shapes using a pizza wheel. Cool to room temperature directly on the baking sheets. Enjoy scrap pieces as a snack, or pulverize into crumbs. The grahams can be stored in an airtight container for up to 3 weeks at room temperature or frozen for up to 3 months.
• Mix it up!
• Chocolate: My mom used to sandwich chocolate graham crackers with peanut butter for an after-school snack, a combo I re-create by reducing the whole wheat flour to 10 ounces (21/4 cups), sifted with 1 ounce (1/3 cup) natural or Dutch-process cocoa powder. To retain their deep cocoa color, roll the dough in sifted cocoa powder. Serve with generous smears of peanut butter and a tall glass of milk.
• Cinnamon Sugar: We rarely had sugar-coated grahams in our pantry when I was a kid, but they were always at my best friend's house, and seemed all the more special for their rarity. For the dough, increase the cinnamon to ½ teaspoon. Before docking, dust each sheet of dough with a half batch of Cinnamon Sugar (page 44), or any Sugar Sprinkle (page 46). Otherwise, dock and bake as directed. After the crackers cool, gently tap each against the baking sheet to knock off any excess sugar.
• Coconut (vegan): Replace the butter with 5 1/2 ounces (3/4 cup) virgin coconut oil (solid but creamy-about 70°F) and add 1 teaspoon pure coconut extract along with the vanilla.
• Gingerbread: This variation has all the spicy complexity of a Christmas cookie, with the unique flavor and crunch of a classic graham. Make the dough with sorghum or unsulfured molasses (not blackstrap) and increase the cinnamon to 1 teaspoon. Along with the sugar, add 1 tablespoon orange zest, 2 teaspoons ground ginger, 1/8 teaspoon ground cloves, and a few cracks of black pepper.
• Graham Cracker Crumb Crust: Combine 9 ounces (2 cups) finely ground graham cracker crumbs with 2 ounces (4 tablespoons) melted unsalted butter. Scatter into a 9-by-1 1/4-inch glass or ceramic pie plate and press into an even layer over the bottom and up the sides. Bake at 350°F until firm, about 18 minutes. Cool to room temperature for immediate use in your favorite recipe, or wrap tightly in plastic and refrigerate for up to 1 week.
• Gluten-Free: Replace the whole wheat flour with 6 ounces (11/4 cups) white rice flour, 4 ounces (1 cup plus 2 tablespoons) oat flour, and 1/2 ounce (1 tablespoon) kinako.

WHOLE WHEAT CRACKERS

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Put the flour, oat bran and salt in a bowl. Mix.
• 3. Pour in the olive oil and water.
• 4. Mix until just blended.
• 5. Divide dough into two pieces for thinner crackers or leave it in one piece for thicker crackers. We like the thin ones.
• 6. Roll the dough directly onto a cookie sheet. I use the Pampered Chef pizza roller and it works great to just roll the dough right into the sheet. But if you don't have one of those you can put the dough between two sheets of wax or parchment paper and roll out as thin as possible. Then transfer to an ungreased cookie sheet.
• 7. Mark squares out with a knife to score your crackers. If you don't do this step before you bake it, you will not get nice squares once it's baked. The crackers bake up pretty crisp and will just break into odd shapes and crumbs. There have been times I've forgotten to score it and it's still perfectly edible, it just looks more like almond bark jagged shapes than square or rectangle shaped crackers.
• 8. Prick each cracker with a fork a few times.
• 9. Sprinkle with salt.
• 10. Bake for 15 - 25 minutes in the oven, or until your crackers are crisp and light brown. Baking time might be different depending on how thin your crackers are.
• 11. When cool remove from baking sheet, and separate into individual crackers.

100% WHOLE WHEAT GRAHAM CRACKERS OR PIE CRUST

Steps:

• Preheat oven to 350 degrees.
• Melt butter in microwave or on stovetop.
• Mix together dry ingredients (first 6 ingredients).
• Add the rest of the ingredients and mix until the dough forms a ball. Add a little water if needed.
• Line two jelly roll pans with parchment paper or Silpat.
• Put half the dough on each pan and gently flatten out with a rolling pin, covering the pan (Depending on the size of your pan, you may not completely cover it. Just roll them out to desired thickness. These don't puff up much, so what you roll out is very nearly what you end up with.).
• Gently score the crackers into rectangles with a pizza or pasta cutter.
• Bake for 15-20 minutes or until crisp and just beginning to brown.
• Let cool on a wire rack.

WHOLE WHEAT CHEESE CRACKERS

Steps:

• Blend ingredients and shape into a roll 1-1/4 inches in diameter.
• At this point you can refrigerate or freeze in an airtight container until needed.
• Slice into 1/8 inch slices and prick them several times with a fork.
• Bake on an ungreased baking sheet for 8-10 mins in a 375 degree oven. Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake rest.

WHOLE WHEAT GRAHAM CRACKERS OR COOKIES

Steps:

• 1. Combine wet ingredients.
• 2. Combine dry ingredients.
• 3. Combine both mixtures.
• 4. Roll into tablespoon size balls & place on a greased cookie sheet about 2" apart.
• 5. Flatten each one slightly with the bottom of a glass.
• 6. Bake at 350' for 12-15 minutes.
• 7. Turn off the oven & leave the cookies in it for between 30-60 minutes to crisp up.
• 8. For graham crackers:
• 9. Line your cookie sheet with parchment paper that has been greased.
• 10. Place half of dough on it & top with a piece of parchment paper.
• 11. Roll dough to spread to edges of cookie sheet.
• 12. Remove top piece of parchment paper & using a pizza roller cut the dough into 4" squares.
• 13. If desired, use a fork to make holes in crackers.
• 14. Bake as directed.

WHOLE WHEAT GOLDFISH CRACKERS

Steps:

• Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes. If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out. On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased (though mine were parchment-lined, because they are in despicable shape) cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

WHOLE-WHEAT CHEDDAR CRACKERS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line each of 2 baking sheets with parchment or a silicone baking mat.
• Place the Cheddar, the 1 cup flour and the salt-free seasoning in a food processor and pulse to combine. Add the butter and pulse until a ball forms.
• Transfer the dough to a floured or parchment-lined work surface. Roll out the dough to 1/4 inch thick. Slice into crackers or stamp out shapes with 1/2- to 1-inch cookie cutters. Transfer to the prepared baking sheets.
• Bake until the crackers are deep golden brown on the bottom, switching and rotating the baking sheets halfway through, 15 to 17 minutes total. Transfer the baking sheets to wire racks and let the crackers cool.
• Serve, or store the crackers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.

CHIVE BLOSSOM CRACKERS (WHOLE WHEAT)

Steps:

• Preheat oven to 400°F.
• Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
• Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
• The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
• Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.

WHOLE WHEAT CRACKERS

Steps:

• Preheat oven to 375 degrees.
• Sift flour, salt and baking powder into a bowl.
• Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
• Add milk gradually, tossing with fork to moisten evenly. Add a few drops more milk if mix seems dry. It should not stick to the bowl or your hands.
• Divide dough into 4 pieces and press each into a ball and flatten slightly.
• Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
• Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
• Cut into squares or any shape you like. A pizza cutter is good for this.
• Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly. If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
• VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.