Whole Wheat Cheddar Crackers Recipes

WHOLE-WHEAT CHEDDAR CRACKERS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Line each of 2 baking sheets with parchment or a silicone baking mat.
• Place the Cheddar, the 1 cup flour and the salt-free seasoning in a food processor and pulse to combine. Add the butter and pulse until a ball forms.
• Transfer the dough to a floured or parchment-lined work surface. Roll out the dough to 1/4 inch thick. Slice into crackers or stamp out shapes with 1/2- to 1-inch cookie cutters. Transfer to the prepared baking sheets.
• Bake until the crackers are deep golden brown on the bottom, switching and rotating the baking sheets halfway through, 15 to 17 minutes total. Transfer the baking sheets to wire racks and let the crackers cool.
• Serve, or store the crackers in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.

WHOLE WHEAT CHEDDAR CRACKERS

Steps:

• 1. Preheat oven to 400 F.
• 2. Place the first 3 ingredients in a food processor and pulse to combine.3. Add the butter and pulse and until a ball forms.4. Roll out dough 1/4 inch thick on a floured or parchment-covered surface. Slice into crackers or cut out shapes with a cookie cutter.5. Bake for 15-17 minutes.6. Serve.

WHOLEWHEAT CHEDDAR CRACKERS

Steps:

• This dough can be made by hand or in a mixer, which is less messy, but it's easy either way. Mix the flour and salt, then add the cheese and thyme and mix again.
• Add the oil and mix till the flour is moistened. Then add the water, between 4 to 5 tbsps, as needed to bring the dough together. It should be wet but not unmanageable.
• Preheat the oven to 175 C and line a baking tray with a silicone mat so that the crackers don't stick.
• To roll the dough out, here's what I found easiest to do. Stretch a large piece of clingfilm out on the kitchen counter. Divide the dough into three equal parts.
• Place one part on the clingfilm, pat it into a disc, then cover with a large sheet of baking paper or parchment paper so that the rolling pin doesn't stick to the dough.
• Now, roll the dough out (between the clingfllm and baking paper) as thin as possible, making sure its even but not so thin that the crackers will tear or burn while baking.
• Peel the baking paper off, trim the edges of the rolled out dough, then slice diagonally to form diamond shaped crackers. Gently lift up each one with a flat metal spatula and place on the baking tray. The crackers can be placed close together as long as they're not touching.
• Bake for 10 to 15 minutes, rotating the tray halfway until the crackers are golden brown. Allow to cool for a few minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough. It's hard to say how many crackers you will get, it depends on how thin you rolled them and how big each one is, but I'd say 30 to 40 easily.
• Store in an airtight tin for about a week and munch away!

WHOLE WHEAT SEEDED CRACKERS

Steps:

• Heat oven to 350 degrees. Mix flour, seeds, and salt together in a bowl. Stir in oil and 6 to 8 tablespoons water and knead until dough forms a ball. Divide dough into quarters and pat each one into a rectangle. Roll into a 10-by-4 1/2-inch rectangle 1/8-inch thick.
• In a small bowl, mix honey with 3 teaspoon water and brush over crackers. Prick crackers several times with a fork and sprinkle with desired toppings. Bake, rotating once, until crackers are golden brown and crisp, 20 to 22 minutes. Let cool completely.