-
-
My review
Wheat Crackers
Ray Anne
"This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 64Original recipe yields 32 servings (1 cookie sheet)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 206250 Ratings
-
-
-
-
-
Most helpful positive review
4/14/2005
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 a...
Most helpful critical review
5/14/2010
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...
Most helpful
Most positive
Least positive
Newest
4/14/2005
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 a...
4/10/2008
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 to...
10/22/2005
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 r...
10/21/2003
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.
5/14/2010
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...
7/31/2007
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...
3/17/2007
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 tho...
2/26/2007
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...
5/31/2004
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 hon...