Homemade Crackers

The cracker is a staple in every home, especially the “wheat thins”.  These taste very similar but have all the health that wheat thins are missing.  It fills tummies, goes with everything, and makes most mouths very happy.  I’ve found if we try and keep our snacks organic it gets so expensive.  And by the rate my kids eat crackers it is not cost effective… so I give in and buy and big tub of goldfish crackers.  But! if I make these, my kids eat them just as fast, with far better results both in pocket book and digestion.

homemade crackers

These dimples only show up when she’s eating. Love them!

The Cracker:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 Tbs sugar
  • 2 Tbs flax seeds
  • 6 Tbs butter
  • 2 Tbs molasses
  • 1/2 cup water

Add all dry ingredients together, then cut butter into flour.  Add molasses and water slowly ’till combined.  Place in plastic wrap and chill in fridge for 20 minutes.  Roll out on floured surface to be 1/8″ thick.  (In these photos I forgot to add the flax seed and tried to roll them in… I would not recommend this.  They fall off while baking and handling.)  Cut dough into small squares, or use cookie cutters to make animal crackers.  A pizza cutter works great for cutting the dough.  Give them a light salt sprinkle on top.rolled out crackersPlace one either cookie sheets OR an oven proof wire rack.  Bake at 425F.  If using a cookie sheet bake for 8-10 minutes, then flip all your crackers to toast on the other side.  If using a wire rack bake in oven for 12-15 minutes ’till very toasty.  The time is quite loose because you’ll want to make sure it’s browning and toasting so they’re nice and crunchy.  One of my favorite blogs taught me that trick.cooling crackersLet cool all the way and store in a tub.  They’ll stay crispy for about a week.

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One thought on “Homemade Crackers

  1. Pingback: The Summer Expectations… and my inability to meet them | JuBugMe

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