A sweet whole wheat cracker. These are very versatile. They can be eaten plain or used in recipes as whole crackers or just crumbs.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Nutrition Facts

119 calories; protein 2g 4% DV; carbohydrates 18.2g 6% DV; fat 4.6g 7% DV; cholesterol 0.2mg; sodium 74.3mg 3% DV. Full Nutrition
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Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2010
Great recipe! I used butter instead of shortening, 1 & 1/2 c. of wheat flour, 1 c. of wheat germ and 1/2 c. of all-purpose flour. I doubled the vanilla, added 1 tbsp. of cinnamon and like everyone else used 1/2 cup of milk. I chilled the dough and cut it into shapes with various shaped cookies cutters. I also cut some into the traditional shaped rectangles using a pizza cutter and then poking some holes with a fork. These are too cute. They smell great and taste even better. Read More
(119)

Most helpful critical review

Rating: 3 stars
07/05/2010
3 because it would have not worked if I did not double the milk like others said. I should have doubled the vanilla. I used this recipe to make smore cookies (from another recipe) for the 4th of July. Melted 1 cup of chocolate chips and 4 Tbs of butter and set in fridge for 30 min. Then softened marshmallow fluff in the micro for 15 seconds and spread it on to make smore cookies. (Store in fridge) Read More
(9)
102 Ratings
  • 5 star values: 60
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 7
Rating: 5 stars
06/11/2010
Great recipe! I used butter instead of shortening, 1 & 1/2 c. of wheat flour, 1 c. of wheat germ and 1/2 c. of all-purpose flour. I doubled the vanilla, added 1 tbsp. of cinnamon and like everyone else used 1/2 cup of milk. I chilled the dough and cut it into shapes with various shaped cookies cutters. I also cut some into the traditional shaped rectangles using a pizza cutter and then poking some holes with a fork. These are too cute. They smell great and taste even better. Read More
(119)
Rating: 5 stars
02/03/2007
Amazing recipe! I just found it, but have made it twice already. My kids love it. I substituted one cup of whole wheat flour for 1/2 cup of wheat germ and 1/2 cup of ground flax seed. I also added a tablespoon of cinnamon (we love cinnamon) and doubled the vanilla. And, like the others suggested, I did double the milk to 1/2 cup. The first time I did not put the batter in the refrigerator but it still turned out fine. We also prefer them rolled out thin. They are not so much like the store bought ones that way. They really taste better! I also substituted a stick of butter for the shortening (healthier). And, I sprinkled it with cinnamon/sugar and rolled it into the dough before I cut them. My kids are young and like them smaller. Just make sure you cut them before you bake them! Thanks for such a great, simple recipe. No more Nabisco for us! Read More
(75)
Rating: 5 stars
05/08/2008
These are terrific! My toddler loves crackers and I wanted to find something that would be more healthy than whole wheat Ritz. These fit the bill - I substituted 1/2 c flax seed (next time I'll grind it) and 1/2 c of oat bran for 1 c of the whole wheat flour and upped the milk to 1/2 c based on others' suggestions. I used my silicone (Silpat) baking mats and rolled the dough right on it as thin as I could. I cut the dough into little rectangles w/ a pizza cutter and sprinkled cinnamon sugar (1 T sugar 1/2 t cinnamon) over them. After they had cooled I broke the crackers apart along the lines I made w/ the pizza cutter which worked great. The crackers that came out soft I put back in the oven (after I had turned it off) and left them overnight. This morning they were all wonderfully crispy! Next time I think I will cut back a little on the brown sugar especially if I use the cinnamon/sugar topping again. I'm so glad I found these!! Read More
(56)
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Rating: 4 stars
09/22/2008
used butter not shortening and 1/2 a cup of milk sprinkled with cinnamon sugar and we love them!!!! Read More
(36)
Rating: 5 stars
09/29/2005
I gave this recipe a 5 star review because it makes an AWESOME cheesecake crust. My children like to eat them just as crackers and everyone likes the crusts they make. Read More
(31)
Rating: 5 stars
08/25/2006
This cracker recipe is wonderful!! My kids from my toddler to my teenager all loved them and gobbled them up! I made some plain as the recipe directs and I also sprinkled some with a mixture of 1 tsp. cinnamon to 1 Tbsp. granulated sugar before baking. I liked the cinnamon variety better although the plain was good too and went just as fast. I was surprised at how great a yield I got from one recipe. I tried a short cut and rolled them out directly on the cookie sheet and then used a pizza cutter to cut them into crackers. I then broke them apart after they were done baking and had cooled a bit. The edges are a little crumbly that way but it goes much faster. Using parchment paper would have been a great idea too which I will do next time! Read More
(25)
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Rating: 4 stars
01/11/2005
Great cracker. I had to add more milk however to make the dough pliable. Also very important to roll these out very thin. If not then it becomes a cookie with a very heavy wheat flavor. Read More
(22)
Rating: 5 stars
01/09/2003
The crackers tasted most wonderful and it was very easy to make. I added extra milk to make it easier to mix and the crackers came out fine. Roll out the dough as thin as you can handle - they'll taste better! Read More
(19)
Rating: 5 stars
02/23/2005
this is a great recipe! my daughter and the two boys i babysit loved the crackers. i will make this one again. I did how ever had another 1/4 cup of milk to get the right texture other than that the recipe is perfect. Read More
(16)
Rating: 3 stars
07/05/2010
3 because it would have not worked if I did not double the milk like others said. I should have doubled the vanilla. I used this recipe to make smore cookies (from another recipe) for the 4th of July. Melted 1 cup of chocolate chips and 4 Tbs of butter and set in fridge for 30 min. Then softened marshmallow fluff in the micro for 15 seconds and spread it on to make smore cookies. (Store in fridge) Read More
(9)
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