Whole Wheat Crackers

 

Today I made something that I've been wanting to make for a while. I've made crackers before, but I would really like to get into the habit of doing it regularly. The thing that got me going was my baby. He loves crackers for a snack, but I don't like giving him the saltine crackers everyone normally buys. They're made with white flour which once it enters our body is basically treated like sugar. So I made my first attempt today. It's a bit of work, but the flavour of whole wheat crackers is incredible.

 

Basically, I took my biscuit recipe and left out the baking powder and halved the baking soda. I was happy with the results but feel like I need to do some more tweaking. I'll update you as I go along. In the meantime, if you would like to make your own crackers here is how I did it.

 

When you cut the butter into your flour, salt and baking soda the crumbs should be about the size of small peas.

 

 

After mixing the dough I put it on my counter to knead for a few times to make it smooth.

 

 

I rolled the dough out and then cut it into squarish shapes. These aren't pretty crackers that all line up evenly (unless you're better than I am at rolling a perfectly square shape to cut your crackers from), but the taste is great so looks don't matter. ☺

 

 

To go along with it we had homemade tomato soup for lunch.

 

 

And the baby? He loved them. Now if I can just keep the older children out of them long enough to have a few days supply for the one I made them for.

Whole Wheat Crackers

2 1/2 cups whole wheat flour
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter
1 egg
3/4 cup buttermilk (If you don't have buttermilk mix some yogurt with milk)

Mix the dry ingredients together and cut the butter into them. Add the egg and buttermilk and mix well. Turn out onto a floured board and knead several times. Roll out the dough as thin as you are comfortable with - aim for at least 1/4 inch. Transfer to an ungreased cookies sheet and bake at 350 degrees for 15 minutes or until golden brown.