honey wheat crackers

January 11th, 2010

Oh boy, I cooked up a storm this weekend and it felt amazing! I’m still figuring out our new kitchen, trying to deal with it’s quirks while basking in its glories (i heart dishwashers!!). These lovely little honey wheat crackers were the first in a long line of recipes I whipped up and man are they tasty… I couldn’t help myself from snacking on them throughout the day. There’s just something about honey and wheat that just makes me a happy lady.

If you’ve never made your own crackers, let me introduce you to the easiest thing ever. Toss equal portions of whole wheat flour and white flour in the bowl on a food processor (if you don’t have one, don’t fret, you’ll just have to use a little muscle). Add some butter, honey, a little cream and a pinch of salt and press go. A ball will quickly form and you’re almost ready. Even with my new love, mr. dishwasher, I’m always looking for ways to cut down on dirty dishes, so I just flour a baking sheet and plop the dough right on it. Next just roll the dough out until it’s about 1/4 inch thick, then using a pizza cutter, score a grid pattern into the dough. Pop it in the oven and shazam… you are a mere 10 minutes away from tasty, homemade crackers.

While I let my crackers cool, I pulled out one of my favorite cheeses, Bucheron, from the fridge to enjoy alongside the sweet, wheaty crackers. The crackers are light and slightly flaky, and the flavor is the perfect balance of a little sweet and a little nutty with a hint of salt which goes so perfectly with the smooth, slightly sharp nature of Bucheron. But beyond being delicious, I absolutely love this recipe because it’s so flexible. As long as you keep similar proportions, the variations are endless. I’ve substituted the butter for olive oil and tossed in a little rosemary and had myself some tasty rosemary crackers. Try adding chopped nuts, use different flour or herbs or whatever floats your boat… chances are it’s going to be tasty.

honey wheat crackers
adapter from mark bittman’s parmesan cream crackers

1/2 cup all-purpose flour, more as needed
1/2 cup whole wheat flour
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed

Heat oven to 400 degrees.
1
Line a baking sheet with parchment paper or lightly dust with flour.
2
Put flour, salt, honey and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
3
Roll out dough on the lightly floured baking sheet until 1/2-inch thick or even thinner, adding flour as needed. Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on.
4
Bake until lightly browned, about 10-12 minutes.
5
Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Yield: About 4 servings.

Comments: 26 Total

  1. Whitney

    January 11, 2010 at 9:03 am

    Lovely crackers. I bet they were delicious! You need to share pics of your new kitchen

  2. sarah @ syrupandhoney

    January 11, 2010 at 9:44 am

    Thanks for the recipe! My husband and I rarely eat processed foods, but we’re trying to take that to the next level…This sounds like the perfect filler for their store bought counterparts.

  3. Julia (Color Me Green)

    January 11, 2010 at 10:37 am

    interesting, does the flour on the pan burn? i am curious to try out that method.

  4. Allyson

    January 11, 2010 at 11:46 am

    Oh I love the idea of making my own crackers. I tried it once but they didn’t turn out very well. Can’t wait to try this recipe out!

  5. DailyChef

    January 11, 2010 at 12:29 pm

    I’ve never made my own crackers either, so this is exciting! You have to tell us more about your new kitchen too :)

  6. Dana

    January 11, 2010 at 5:25 pm

    I love crackers more than cookies. And homemade are the best – these look terrific! Glad you are enjoying your new kitchen!

  7. Samantha

    January 11, 2010 at 10:20 pm

    Oh these sound delicious! I will definitely have to try baking them.

  8. Johanna

    January 12, 2010 at 9:00 am

    I’ve been really intrigued by the thought of making my own crackers lately. I think I’ll try this!

  9. Wishful Nals

    January 12, 2010 at 9:21 am

    wow, i’ve never even thought about making my own crackers! thanks for sharing.

  10. stephanie

    January 12, 2010 at 1:01 pm

    I love your blog! And thanks for the cracker inspiration. I really need to try these out.

  11. small homes

    January 13, 2010 at 3:39 am

    I never made homemade crackers! I want to try it! Thanks for sharing this one!

  12. Pam

    January 13, 2010 at 8:52 am

    I’ve never made crackers before so I really have to try this recipe. I’m adicted to creamcheese so I bet it would be great with it :)

  13. Betsy

    January 14, 2010 at 2:03 pm

    Could you use only wheat flour? I can’t eat white flour and am really curious??

  14. Kelly

    January 15, 2010 at 7:32 am

    betsy,
    you could definitely use only wheat flour and they would be delicious! good luck!

  15. Jean Lythgoe

    January 16, 2010 at 1:38 pm

    I made some of these crackers this morning and they have all been eaten. Tomorrow I need to make some more. Please can you alter the cooking temperature from just 400 to 400′F or 200′C or gas?

  16. PB&Jargon

    January 29, 2010 at 8:06 pm

    These.Look.So.Amazing! I have to try this recipe!

  17. Casey@Good. Food. Stories.

    February 22, 2010 at 7:10 pm

    Hey Kelly, I’m a friend of Lisa Cericola’s and am so happy she introduced me to your site. These crackers seem like they could be a great alternative to graham crackers – I was planning on making some marshmallow meringue tonight and just MIGHT have to dip these in chocolate to accompany! Thanks for the inspiration.

  18. Kelly

    February 22, 2010 at 10:33 pm

    hi casey-
    so happy you found my blog! these would be delicious with marshmallow meringue and chocolate… like fancy s’mores. yum!

  19. links london

    April 6, 2010 at 9:43 pm

    like fancy s’mores. yum!

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    October 1, 2010 at 2:54 pm
  21. Rachel

    November 17, 2010 at 12:40 am

    Oh my goodness!!! I just finished making these! It was super easy and they are amazing! Yummy!

  22. Julie

    January 24, 2011 at 10:01 pm

    I made this and they were a HUGE hit! I will make again and again.
    Kelly, I tried to make these using olive oil and rosemary, a variation you alluded to, and they were a complete failure. Is there a trick?

  23. kelly

    January 24, 2011 at 10:12 pm

    hi julie,
    i’m glad the crackers were such a hit! here’s the recipe i followed when using olive oil and rosemary. there are minor tweets, but they’re both based on the same recipe. I do remember the olive oil crackers being a bit lighter and flakier than the honey wheat crackers. i hope this helps!
    http://eatmakeread.com/2009/02/10/rosemary-crackers/

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  25. Stephanie

    February 20, 2011 at 4:50 pm

    For the calories counters out there: 1 serving is about 250 calories (out of 4 servings). Thanks for the recipes!

  26. Emily Jenkins

    March 14, 2011 at 11:13 am

    Thank you for the great (and super easy) recipe! I altered it a bit for my crackers and used maple syrup to sweeten them. In my second batch I added 1 1/2 tsp curry powder and then rolled some curry/salt/paprika onto the tops of the crackers. They’re awesome!

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