Wheat Crackers

Terrific! As others said, excellent base recipe and the possibilities are endless. I used chicken broth for water, ground flax seed, oat flour, oat bran, and wheat germ for part of the flour and the rest in white flour. Used Italian seasonings, garlic powder, and shredded cheese and also used walnut oil and olive oil to add more omega 3s. Nice to have a healthy alternative to some of the very unhealthy crackers and junk food out there. As far as making one cookie sheet??? I guess I rolled mine out pretty thin then cuz I used 4 cookie sheets! Turned out nice and crispy. Great with cream cheese.

I agree, this is a great basic and forgiving recipe. In rolling it out, I put parchment paper on the cookie sheet, then piled the dough on (I got four cookie sheets worth), put waxed paper on top of it, and then rolled. The crackers were uniformly thin and I didn't have to deal with the usual rolling-out mess. I am a new and ardent devotee of parchment paper!!

I made it with 1/2 cup wheat germ, 1/4 cup flax seed meal, and 2 1/2 cups wheat flour. Then I added 3/4 tsp garlic salt, a sprinkle of parmeasan cheese, and 1/2 Tbsp of italian seasoning. It rolled out to 3 cookie sheets. Very good and yummy! I'll make them again!

Very good and basic. The only thing I would add is a spray of oil on top so they are not too dry. I used olive oil instead of vegetable oil as well. I also added some herbs to the dough.

I follow a rule when I find and rate recipes on this website: at least the first go 'round, I follow the recipe to the letter and rate/review the result. So for this Wheat Cracker recipe, I didn't change anything when I made it. I understand that many are using this recipe as a jumping-off point for their own creations--that's great! I may do the same the next time I try this recipe. But for the puroses of review, I believe it is unfair to change a bunch of things and then give a review of my creation rather than what the actual recipe produced. That's just me. So. I have to say that although the dough couldn't have been easier to make and roll out, the recipe did not guide me to roll them out as thin as I should have. I rolled to an 1/8 of an inch or thinner, as the recipe read, but I should have gone thinner still! Like, way thin! Because I couldn't get the crackers crisp enough and I kept baking and checking and baking and checking, past the 40 minute mark, and finally, I gave up. Also they were quite dry and bland. They may have promise to be transformed into something better, but it will take lots of tweaking and trial and error to figure out how to make them tasty. So this recipe is actually sort of like half a recipe. It's up to you to figure out how to complete it.

I LOVE these! I used the new white whole wheat flour from King Arthur and used EVOO instead... then added some dried rosemary that I ground up with my mortar and pestle. I rolled them out nice and thin (I found them very easy to roll)and put them on parchment paper. I then brushed LIGHTLY with more oil and sprinkled with coarse kosher salt. YUMMMMM!!! I also scored them with my pastry wheel for a more professional look. This makes a LOT of crackers, but that's GOOD because they will last a little longer! I keep them in a ziploc bag for freshness... and they taste just as good several days later! Thanks for the excellent recipe, Ray Anne!

These are great. I tried the regular recipe as is (with the exception of using applesauce instead of oil) and I also tried as some people suggested using some spices and sugar. Personally, I thought the original was much better. I don't see a need to add any spices or put oil on top of the crackers before you bake them. I also found that the thinner you get these the better they are and I found that they needed to cook longer than advertised. But, I am making these again today.

what a great recipe! I used my pasta machine to roll out the dough as thin as possible. I used an empty tuna can to cut out round crackers and I sprinkled them with coarse sea salt before baking them. And now I have a box with 58 wonderful wheat crackers! Super! Does anyone have a tip on how to keep them fresh?

I made them 'as is' first, then thought to put some sweet in em next time--comparing to Wheat Thins for instance, so I added in 1/3 cup white sugar, 1/3 cup brown sugar, and a couple Tbsp of honey. Quite good this way! Next time I will change that to at least 2/3 cup of brown sugar, no white sugar, and then some honey. A little honey on top might be nice as well, I think. Having a little sweetness makes a huge difference! Thanks for a good cracker base!

Boy, what a great, AMAZING recipe! It has endless possibilities, just throw in favorite spice combos. I made them 100% whole wheat and they're terrific. Fast, easy & fun to make. Healthy too:-)

WOW! I added a tiny bit of sugar, some onion powder! Rolled them out nice and thin! These are EASY and GREAT! Not too mention so much healthier and cheaper than the "boxed" kind!

So-so. I tried this because I was hoping to find a good alternative to the expensive, salty crackers available in stores. The dough was very tough so I added some water to make it easier to roll out. The thinner the better for these (1/8 of an inch is way too thick). I rolled mine out right on the baking sheet, which worked especially well when the sheet was still warm as the warmth helped the dough roll out thinner. I used the edge of a ruler to score my crackers. Anyway, all little tips aside, the result was just ok. Good with cream cheese, but what isn't good with cream cheese? Not sure if I'll make this again.

I love these crackers. I make them for my son, who has multiple food allergies and can't eat most store-bought crackers because of the milk, nut and soy content. These are so simple to make. I substitute 1/4 cup flax seed meal in for some of the white flour and use garlic salt instead of regular salt. I also add italian seasoning. I followed the advice of other reviewers to roll this out on parchment and it made it a lot easier. I also scored my lines with a pizza cutter, and I went all the way through the dough. As they baked, they separated, and all I had to do when they were done was fold the parchment to dump them into a bowl. I also had to baked them (two cookie sheets worth) for about 40 minutes, not 20.

This is definitely a good base recipe, and hope to make often. However, it can be tweaked to make it, outstanding. I didn't have any wheat flour, so used 3 1/2 C plain white to no ill-effect. Also no oil, so just used marg, and it these still turned out very crispy (would still recommend olive oil though) I would recommend using more salt, as I did a control batch with 1 tsp and they definitely tasted very bland. Try using bolder flavors like Parmesan cheese to give it a real kick and take it over the edge. I am trying a onion marmalade and parmesan cheese combo - delicious! (Just dont' use as much water) Next time, I plan to use sun dried tomatoes, olives and fresh basil. Also, Tony's is really nice too. However, I reiterate the point, these need to be "over flavored" to be just "tasty" as a finished product - it's like the flavor bakes out of them.

After reading the other reviews-I used this recipie as a "base". I added 2 packages of dry ranch dressing mix and rolled them very thin. I entered them in the Calif. State fair and won BEST OF DIVISION!! I will be using this recipe and experimenting with other "add ins". When my daugher came home from school and saw the crackers on a plate, she thought they were "wheat thins"! This recipe is definatly a keeper!

You must add flavors you enjoy for this cracker to have flavor. As suggested I used chicken broth instead of water. I added garlic powder, italian seasoning, minced onion and I topped the crackers by brushing them with garlic oil.

Delicious and healthy crackers. I have made it a few times. I use about 2 cups whole wheat flour and use a mixture of flax seed meal, oat bran, wheat germ, and spelt flour to make up the last 1 1/4 cups of flour needed. I recommend rolling it as thin as possible and baking until golden. The crunchier they are, the better!

Excellent base crackers, I made with all freshly ground white whole wheat flour except for 1/2 cup I substituted for oat flour. You can make oat flour by whizzing the oats in your blender. I used 1 tsp salt, 1/2 cup vegetable oil and less than the 1 cup water. I also added flax and sesame. Watch out out for burning and you may have to remove the outer parts of the crackers from the oven first before the middle is done. They taste really good with the whole grain flour.

I thought these were great! I used a combo of whole wheat flour, wheat germ, and flaxseed meal. I did not use A/P flour. I subbed unsweetened applesauce for the oil. I rolled out between wax paper and parchment paper. I halved the recipe because I wasn't sure if I would like them. I got 50 one-inch square crackers from the half recipe. Mine took closer to 40 minutes to bake - probably because of the applesauce and mine might have been a little thicker than some peoples. Next time I won't be halving the recipe. They are almost gone, and I just made them two days ago!

Made these today- added fresh grated parmesan cheese, cracked black pepper and garlic powder. SO DELICIOUS!!! I used mini cookie cutters to make cute shapes for my toddler :) Update: Made again today. Subbed 1/4 cup of cracked wheat for 1/2 cup of the AP Flour and used Olive oil instead of Veg...even better than the first batch!!!

I subbed 1/3 of the oil for sesame oil and sprinkled black&white sesame seeds and coarse salt on top, then rolled lightly to make them stick... They were pretty good, but would've tasted bland if it weren't for the changes. They underbake/overbake easily though, so be careful. I rolled them so thin they started tearing, and made a big flatbread and tore it into pieces after baking, which made them light and crisp and taste like chips (without the oily aftertaste)!

I used olive oil instead of veg. oil, and chicken stock instead of water. Sprinkled salt, country herb seasoning from Aldi's, cracked pepper, and seeds on top and rolled them in while on the cookie sheets. Got three sheets out of the recipe, one sheet gets flax seeds, one sesame seeds, and one celery seeds.

We love these, they are quick and easy, used Kosher salt to top them and used a generous amount. Rolled them right in the baking sheet as thin as it will go. It was dry and crumbly, but they are crackers and it held together as I started rolling them. I'm glad I didn't add more liquid. I love eating healthy and using wheat to bake. I had this one with hummas, it was a perfect side to it. This one's a keeper!

Excellent!!!! I used all whole wheat flour and 1/3 cup applesauce instead of the oil with a touch extra water. I also added, to make them more grainy,: 1 tbsp quinoa 3 tbsp sesame seeds 2 tbsp poppy seeds 1 tbsp caraway seeds 2 tbsp whole flax seeds

Very good. The thinness of the dough is critical. I don't have a pasta machine so used the parchment paper idea & it was a life saver. I halved the recipe with no problems. Fearing they would not have much flavor, I added 1 tea. Montreal Steak Seasoning to the dry ingredients. I also used olive oil. I would definately make these again.

I liked this cracker recipe as written; I do think it is important to sprinkle a good amount of salt on the top. Also, my palate is still adjusting to the taste of whole wheat flour, so I added a couple teaspoons of sugar...next time I think I'll add a bit more. These were very easy to roll out and got really crispy after 20-23 minutes in the oven.

I couldn't get the crackers to "crisp" like white flour crackers but they were great in their own respect. We made them in fun kids shape. 3 of my 4 children participated with ease. They had fun making their own crackers. We served them a variety of way, shown in my picture with fresh peanut butter, there were also amazing with honey and pressed red pepper flakes.

This turned out surprisingly well! I'd never tried making crackers, but they're cheap. I'll definitely make these again and add some herbs for more flavor as it seems others have done.

We made these in our kindergarten class today. They turned out great even with many hands to help. We brushed them with melted butter and then sprinkled with salt. Served them with the kids homemade butter. Yum. They were gone as soon as the cooled enough to eat!

Don't forget to sprinkle the salt on top! Even with the addition of about 1 tsp of dried herbs and seasonings, these still don't have a lot of flavor. Halfway through I remebered to sprinkle the salt on top and it made a world of difference. I also baked the second half of the batch at 375F and I think that made them slightly crispier.

Quick, easy and fun to make. I scored them with a pizza cutter before putting in the oven. Makes a great snack and a lot cheaper crackers you can buy!

This recipe is only good as a base. If you prepare it according to the directions it will be very bland and taste like a dog biscuit. However, if you add a lot of spices, herbs or powdered dressing mix to the dough they come out pretty good.

Easy, versatile, great jumping off point for endless versions.

really good!! I wanted cheesey crackers so I followed the recipe and added a large handful of bleu cheese crumbles and 1/2 cup shredded colby/cheddar cheese, a couple of splashes of Worcestershire Sauce, and a little bit of onion. I did have to add a couple of tablespoons more of water to compensate for the extra "stuff"

Great

I used 1 c all-purpose flour, 1/4 c mixed wheat germ/oat bran/flax meal, and 2 c whole wheat flour and these made a fantastic cracker - similar to Wheat Thins.. I thought if you added a bit of sugar they'd taste exactly the same (but we're trying to avoid sugar. fun for the kids to help with! they definitely took about twice as long to bake til they were done.

Wow. I can finally say I've done something I've always considered impossible -- making my own crackers! Emboldened by the simplicity of this recipe, I decided to take the plunge. I cut the servings down to 1/4 (8), because so many people had said they got 3-4 sheets out of the original, and I just wanted a test run in case it flopped. Prep was ridiculously easy and quick, and very forgiving of my sloppy measuring habits. Followed directions exactly, except at the last minute, I threw in some Italian seasoning, a few chia seeds, and a drizzle of honey, just because I felt bold. Rolled it out right in the pan on parchment with waxed paper on top, VERY thin. Took about 15 minutes to bake, and yippee! I now have a tasty, healthy batch of preservative-free homemade crispy crackers in about 30 minutes, tops! Next time I'll get even braver and make twice as many, then maybe the full recipe for the family at Christmas. Oh, and seeing that several have used a pasta machine to make these nice and thin, I almost decided to wait and get one, but I'm glad I didn't. They turned out just fine rolling by hand.

I agree with another reviewer they taste like toasted pita chips. You need to roll these out very thin if not they stay soft and bendable (not appetizing) I did not have a problem with the dough being dry but they were just very bland. I will need to search for another cracker recipe.

very simple to make and turned out perfectly! used olive oil instead of regular vegetable oil for a different flavour, and used cracked sea salt for topping - I will definately be making these again

At first glance, I'd give this a 3 - the recipe as it is not very tasty at all. But with some modifications (as noted by others) this is a really great starting point. Changes I made: I roughly do half wheat and half white flout and then toss in about 3 T of Wheat Germ, Sub melted butter for the oil and then add a TON of spices to the mix. I roll mine out to 1/16th of an inch and they end up perfect after 15 minutes in the oven. Any thicker and the crackers become chewy. I don't think that we'll be buying crackers at the store anytime soon!

Excellent recipe- use your imagination and you can create delicious healthy crackers! Thanks so much for sharing!

I used spent grain (my husband brewed beer today) to replace one cup of the all purpose flour (put it in the food processor for a 30 sec pulse). I then liberally added italian seasoning, garlic powder, salt, pepper and replaced the veg oil for olive oil. I also only needed half a cup of water because the spent grain was still wet. After rolling them out (2 cookie sheets worth) I rubbed olive oil on the crackers and sprinkled with salt and other various spices and seeds. The outside crackers were delicious but inside were good but I would prefer them crispier. Thank you for the base recipe!

Very good cracker recipe - I used these for my daughter's bunny themed b-day party....used a bunny cookie cutter for the crackers. I brushed them generously with olive oil and sprinkled with salt and garlic powder before I baked them. They were a major hit! I served them with a dip, but people were eating them plain! :-) make sure you bake until brown so that they are crispy!

I had to bring something for my daughter's recital and I wanted to do something different from cookies. These were perfect. I ended up with about 4 baking sheets of crackers. They were simple to prepare and very tasty. Thanks for posting this recipe.

These are very good- and simple to make. I did have to add more oil to get the dough pliable enough to roll out. As written, the dough was a bit too dry to roll. After adding more oil (probably no more than a few TBS), it rolled easily. I will definitely make these again- my family at them all up!

This is a great recipe. I made crackers a couple of time using a rolling pin, then bought the pasta attachment for or KitchenAid - #4 on the roller is about right for us. 15 min @350 in convection is plenty - maybe too much.

This is a very good basic recipe. I just made them as stated and my daughter & husband both enjoyed them. I add 1/4 tsp of baking powder to it to make them lighter. I have also added dried basil, garlic and onion powder. Tried it with tomato pesto also. Multiple cracker tastes. I have a hand crank pasta machine and the final dial down is set at 5 and this yields a nice thin cracker.

I love crackers but I'm just not a big fan of it... but I did modify the recipe... applesauce instead of oil, added some cheddar powder . I even made some paper-thin with a pasta machine.

These crackers are so wonderfully versatile! I add 1 cup of shredded cheese, 1 teaspoon garlic powder and 1 teaspoon paprika to the dough. I also sprinkle the crackers with garlic salt before I put them in the oven. They get eaten as fast as I can make them!!!

I give this recipe 3 stars because, while it is easy and a great base recipe, it is a little bland as is. As most other readers suggest, you should add spices, cheeses, salt, etc. Once I brushed the tops with olive oil and added spices, they were a tasty snack! Oh, and I also added millet and flaxseed to the dough in one batch for extra crunch - yum!

I must have done something wrong based on all the other rave reviews. Mine came out tasting like toasted pita. I was not a fan at all.

Great! Make sure you roll it out really really thin for these to cook right and crunch like crackers.

This is a great versitile recipe. I made two batches - one with a bit of honey and one without. The honey ones seemed to go a bit soft after sitting out for a while, but right out of the oven they were nice and crispy. Make sure you roll them out nice and thin. Parchment paper will really help.

I had never made crackers b4, but really needed some to go along my chicken noodle soup. These were so easy and fast to make, such a breeze! I'm so glad I found this recipe. Perfect with soup or cheese or whatever. Just make sure to roll really thin if you want them to come out nice and crispy. Also, you may need to leave them in the oven a little longer depending on how thick/or thin they are. I love that they are whole wheat! Such a good base recipe for crackers. Thanks so much!

Pretty good! A little more frustrating and time consuming to make than anticipated. . . Anyways, I added a little brown sugar, honey, pumpkin pie spice, and finely chopped pecans. After placing the dough in the pan, I then brushed them with melted honey-butter and sprinkled on a little salt. I recommend rolling them very thin and cutting the crackers apart completely once they start cooking/solidifying a bit. This helps them get crispy. Also, mine took waaay longer to transition from chewy to crunchy. . . at least 30 min. Overall, very tasty! Thanks! :)

We must come up with a better adjective than AWESOME! My first batch was made with added savoury seasonings and was a huge success. The second, (just out of the oven) is seasoned with cinnamon and sugar with apple juice in place of water. Can't wait to try many other flavour combos’. Thanks a whole lot for sharing and thanks also for the advice from those who have been there. One thing I have learned is that 300F is a better temp, (to avoid burning.) If a little extra baking time is required, oh well - it's better than trimming and tossing burned portions. The addition of baking powder/soda is also a great tip. Soda can be a better choice if using acidic liquids or coarse cooking oils. I tend to become obsessed with new ideas so will be trying Cajun, Southwestern, Asian and many other variations. Honey/mustard sounds like a winner.

What a great base recipe! A batch just came out of the oven, and I could barely allow them the time to cool before I tried one! They are yummy, but I feel that the oil is a little over-powering... could be because I used EVOO, but will probably cut down a bit on that next time - maybe down to 1/4c. They reminded me a bit of a fried tortilla... which might be why it tasted so yummy, lol! Overall though, it was quick to put together and easy to handle. I threw some pumpkin, sunflower, sesame, and flax seeds into the mix as well, along with 1 T. of sugar, just for good measure! I can imagine that the possibilities for this one could be endless!

Interesting idea--but you really need to roll them thin! Don't think I'll try this again. I don't like using a rolling pin. The crakers I rolled thin got crispy and were very good.

What a great idea! I used all whole wheat flour, roasted red pepper olive oil instead of veg oil, added 1/4c brown sugar & only lightly salted the top before baking. I rolled these out very thin on parchment paper & got 4 cookie sheets worth. Mine took 25-30 minutes to crisp up. My kids loved these! Thanks.

this is a fabulous base recipe. the first time i made it i followed the recipe - they were pretty good plain, but amazing when i added 1/2 c. dried tomatoes and 1/2 tsp crushed basil. yum:) thanks for sharing!

These were very easy to make. I halved the recipe and it fit on one large cookie sheet. I tried to roll out directly on sheet which rolls out easily but handles on roller got in the way. I'll invest in pastry roller w/o handles because I will definitly make this again. With the advice from other reviews I added spices. I sprinkled with sesame seeds but they fell off so next time I'll put in mixture. These were so good and crispy everyone ate them up I should have made the whole batch!

A really good base for different flavors -- I did some sea salt, some rosemary, some sesame seed, and you could come up with a million other ideas. I used a pizza wheel and did cut them completely before baking, as this gave nice uniform crisped edges to each cracker.

You have to roll these out really really thin in order to work, like paper thin, kind of. But the dough was really hard to roll out. Taste is OK.

3.5 stars. I have been on a "home made" kick lately and also trying to eat healthier and cut out additives and chemicals when I can, so I tried these. Changed the vegetable oil to canola. They were good. If you want to cut out all the from crackers from the store...these work. I guess I just expected too much from a little cracker.

As written this recipe is a jumping off point since there is really no flavor. I will play with it further because There is potential here. Thanks, Deb!

I found these very easy to make. My recipe made about twice as many(I think). They were very good. Also if you want try adding different spices, such as Italian seasoning or rosemary.

I see now why so many people said this was a good base recipe. This needs some additions to make it great. I made the recipe as is and enjoyed them just fine but I certainly wasn't in love with them. I am not sure if I will work on this recipe next time or just find a different recipe all together. I rolled them into varying thicknesses and found the crackers rolled to nearly translucent were too thin for my tastes. I liked them best at a medium depth.

Super delicious! The best cracker recipe yet! I dissolved 1T honey in the water/oil mixture and it added a nice faint sweetness (could have used another tablespoon). Don't forget to poke with the fork because this is where the salt bakes in. We've added these crackers to the menu... delicious!

The first time I made this recipe, they were too thick and never got crispy no matter how long I baked them. Trying to cut squares was nearly impossible for me, so they turned out to be funky shapes. But I learned some things and immediately tried them again. I used a pasta roller to get the crackers REALLY thin. Then I used a skinny glass to cut circles out of the dough. I sprinkled them with garlic salt and baked them about 17 minutes. They came out amazing! I had seasoned the dough with Italian seasoning, onion powder, and garlic salt, and also used EVOO instead of vegetable oil.

Thirty-two years ago I received my first cracker recipe. I found that placing a crock or bowl on the burner that vents from the oven on my stove, and placing the crackers in the bowl after cooking in the oven crisped them. My crackers were drying out as I continued to bake.

Wow! What a great recipie. Like the other reviewers say-it's a great base. I sprinkled cinnamon and sugar on one, garlic and italian seasoning another, ranch dressing seasoning packet on another. I added 1/2 cup of wheat germ and 1/2 cup of ground flax seed for nutrition. Roll them out thin, and they make 3 or 4 batches. The kids loved them.

OH MY GOSH! THESE ARE REALLY GREAT! roll 'em really really thin then bake 'til brown and crispy. yum yum yummy!!!! thanks for sharing this recipe. been looking for healthy treats :-)

the recipe by itself would not work. I added 1 cup vegetable broth, 1/4 cup sugar, poppy seed, sesame seeds, and some cracked wheat. Would add 1 teaspoon of salt next time. Also brushed the tops with oil and plenty of kosher salt.

I wasn't impressed with these. I rolled them thinner than called for and At 350 degress most of my crackers burned on the bottom/edges before the centers got crisp, not something I look for in a cracker. Turning the temp down to 325 helped them cook more evenly but most were still a bit chewy in the center. They weren't bad with dip, but on their own they were pretty bland, even after I added a full tsp of salt in the dough, plus extra for sprinkling, and used rosemary, black pepper, and some brown sugar in my dough as well. These were a big dissapointment all around for us.

These are delish with a capital D! Following the advice of some other reviews, I increased the salt to 1t. I also added 1t. of a spice mix called "Sandwich Sprinkle" that I buy from Penzey's Spices. I have a feeling that any of your favorite spices or flavors would be really good. I also put a little sprinkle of salt on top, mostly for appearance and texture. I increased the temperature to 400 degrees and they were really good and crispy after 15 minutes. These are SO EASY and fast! Oh, and I used my pasta machine to roll them out which made it so simple. They weren't perfectly uniform but I don't mind. YUM!

Holy cow! my first recipe with allrecipes. Really excellent. I used winter wheat and added kosher salt for the top, lightly sprinkled. Nicely crisp and good taste. I couldn't stop eating them. Awesome!

Made as is; they are great if you like a completely tasteless cracker. I might try again, but will have to mess with it a lot.

These are AMAZING! I tried the crackers just like the recipe said, only I made it with no all-purpose flour, just the whole wheat. My family couldn't get enough of these, thanks for such a great, delicious recipe!

Very good recipe. Although it needs to be rolled out thinner than recipe called for to bake into a good cracker. I look forward to tring it again soon.

These are a good basic, but it is quite difficult to get them thin enough (I don't have a rolling pin so I usually press with my hands, but that wasn't good enough this time).

Not a fan.

Very good but I did modified it to cut back on calories (which is really nothing like the original). I guess at this point, I'm just using the cooking method. Here's what I used...4 TBS flaxseeds, 1/4 c toasted wheat bran, 1 c whole wheat flour, 2 TBS olive oil, 1 c water. I've made it both with salt and without and I prefer it without salt. I scooped half onto a silicon mat, covered it with wax paper and rolled it out as thin as I could. Line a baking sheet with parchment paper. Remove the wax paper and flip the silicon mat over onto the parchment paper. Then you can peel away the silicon mat and the dough is left intact. Then I scored it with a pizza cutter.

I just made these crackers for the first time. This recipe makes a nice tender dough. It's easy to add herbs and spices for Italian (I added Basil, black pepper, garlic powder and Cayenne pepper - yum!), Mexican, Chinese, or other variations according to your mood, or a theme you may be working with. Just use your imagination, suit your tastebuds and have fun! THANKS Ray Anne!! :-) :-) :-) :-) :-)

amazing recipe. Very easy to make. and just the right taste. Next time i'll do it with olive oil and add some herbs to it. A keeper!

Although I think this is a good base recipe I found I had to add more oil and spead it much thinner then the 1/8" suggested in order to get a crisp cracker but the flavor was good.

good & easy, but a little bland. next time i'll add seasonings or brush with olive oil. i think if you want it to tase like the commercial varietes you'll have to add sugar. also, i was pleasantly surprised when this recipe yeilded 3 cookie sheets of crackers.

I agree with other reviewers that this could be a good base recipe. I followed the recipe exactly (something I rarely do!) and just thought they were too bland. In the future I may try this again but add some garlic powder or other seasonings to give it some sort of flavor. I'd certainly rather make my own crackers than eat that store-bought garbage all full of additives and preservatives, but I just thought these were far too bland. Still, they turned out nice and crispy and it wasn't too hard. I may make this again, but I won't follow this exact recipe again.

i made them really thin, and the middles were still soft. next time i'll try using a jelly roll pan instead of insulated cookie sheets. very easy! salt on top is really good.

These were so, so simple. The dough was easy to roll (with the tip or rolling on parchment paper). I also modified as other users and used 1/2 cup oat bran, 1/4 cup ground flax seed, 1 1/2 cup ww flour and 1 cup white flour. I definitely agree the thinner the better. But with it being SO easy, I'll make them again tomorrow! Sweet!

Kind of boring. Nothing special. VERY crispy in 17 minutes. Maybe rolled too thin?

I made mine tomato basil and they were great. My kids loved them. I would definitely follow the advice to roll them as thin as possible. The thicker ones are so hard it is hard to eat them. They will not be crispy right out of the oven, but have to cool first.

Easy to make. Result was great. I used a some instant chicken soup to add flavoring, and only used regular flour.

these were good, although i think i will make the oven a bit hotter next time, there were in the for well over 15 minutes and still just didnt have that perfect crispiness.

These turned out great! They were super fun and easy to make.

First time making crackers here. These were pretty easy. I made mine with olive oil and put a chicken bullion cube in the 1 cup water and boiled it. I also left out the salt because I thought the bullion cube replaced the salt. I also added Mrs. Dash. These turned out pretty bland but had a great chicken flavor. The mrs. dash added alot of flavor but this just needed more salt to taste like the real Chicken Bisquits. Next time Ill add the salt. I aslo had to roll these super thin to get them to crisp up. If you want them thick I suggest to cook them longer. I also sprayed mine with butter flavor cooking oil and topped them with a sprinkle of salt.

AMAZING BASE RECIPE! I did a few things differently : 1) I used cold butter instead of oil. I chopped in the butter into the flour, to make a coarse crumb mixture, as if making a pastry dough. 2) I rolled it out extremely thin. The rye flour that I used was so amazing at making it NOT sticky at all, so it rolled out paper thin, almost like a tortilla. The crackers came out amazingly crispy and buttery, without the greasy texture. In fact it was a rather dry texture, but it tasted buttery and crispy. I will definitely make this recipe again...and this time I will add fresh chopped rosemary, with a bit of garlic powder and heaps of black pepper for a kick and boost.

Definitely more than one cookie sheet worth. Like others said, GREAT base to add your favorite seasoning - I even tried with buffalo seasoning. I thought they were really plain out of the oven, but topped with cheese...better than any store bought cracker. I used coconut oil, 2.5 c whole wheat flour, .5 c wheat bran, .25 cup flax meal, like another reviewer. I added chervil for color/savory, but it was weak. Sweet (honey or brown sugar) would go really well with these too.

This was my first time making these, but I tweaked it a little. First, I made half of the recipe. I added 2 tbsp of whole flaxseeds, and 2 tbsp of flaxseed meal. I increased the oil an extra tbsp to make up for the extra dry ingredients. I used a cookie cutter to cut out shapes rather than cutting score lines. I saved this recipe for sure, and I will be using this "base" for all kinds of crackers. Next time, I will probably add rosemary and garlic.... that sounds yummy!! 5 Star recipe!

they were a lot of work...the dough was greasy... and they were kind of chewy unless you got them reeeeaaallly thin. if i had a pasta machine i would've used that to get the dough super thin. i'd make them again but make some adjustments next time.