Once you taste one of these sweet whole wheat crackers, you may never go back to the store-bought variety again. Use them as the base for homemade s’mores, sandwich them with peanut butter, or simply enjoy them on their own.
Recipe information
Yield
makes 4 dozen
Ingredients
Preparation
Step 1
Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Step 2
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
Step 3
Turn out dough onto a floured surface and divide into quarters. Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Step 4
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Step 5
Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
