Creamy Whole-Wheat Crackers

Course : Cookies
Serves: 40-50
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2 1/4 cups whole wheat flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 cup half and half or cream

Preparation / Directions:

Preheat the oven to 325. In a large bowl or in the food processor; combine the flour, sugar, and salt. Slowly add the half and half or cream and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2 inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchment-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking. Cool the crackers on a rack until crisp. VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye barley, or wheat for an equal amount of flour.


Nutritional Information:

939 Calories (kcal); 5g Total Fat; (4% calories from fat); 37g Protein; 202g Carbohydrate; 0mg Cholesterol; 1079mg Sodium

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