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Wholemeal Thin Crackers

wholemeal crackers, wholewheat crackers, wholewheat thin crackers, egg free, milk free, no leavening agent, cookies, biscuit, toddler, kid, snack, food 4 tots

 

Recipe for Wholemeal Thin Crackers

Source: Adapted and modified from Smitten Kitchen , originated from King Arthur Flour Whole Grain Baking

Make: 60 square crackers (1 ½ inch width) with 2mm thickness

Ingredients:
105 grams (1 cup) wholemeal flour (note 1)
50 grams (¼ cup) plain flour
15 grams (1 ½ tablespoons) castor sugar
½ teaspoon salt
¼ teaspoon paprika (note 2)
¼ teaspoon garlic powder (note 2)
55 grams (4 tablespoons) unsalted butter, cold (cut into small cubes)
60 ml (2 oz) water

Methods:

  1. Prepare two baking parchment papers (approx. 17 inches x 20 inches each).
  2. In a mixing bowl, sift both types of flour. Add sugar, salt, paprika, garlic powder to combine well.
  3. Cut butter into the dry ingredients using pastry cutter or food processor until the mixture resembles coarse crumbs.
  4. Add 3 tablespoons of water and stir to combine. Add more water, a tablespoon at a time until the flour mixture is well incorporated and forms dough. It’s not necessary to use up all the water. Knead it once or twice. The dough must be slightly soft but not sticky.
  5. Wrap the dough in plastic and keep in the fridge to rest for 10 minutes.
  6. Divide the chilled dough into 2 equal portions. Work on one portion at a time. Place the dough on the baking parchment paper. Flatten the dough with your palm, fold the paper into half and then fold into a rectangle (7.5 inches x 9 inches) as shown in photo below (note 3).
  7. Roll the dough (starting from one end) into a rectangle with even thickness (about 2mm). Repeat the same for the second portion.
  8. Chill the dough (wrapped with baking parchment paper) for 5 minutes (note 4).
  9. Preheat oven to 190°C.
  10. Take the dough out and unfold the baking parchment paper. Using a pizza cutter or a sharp knife, cut the dough into 1 ½-inch squares (note 5). Repeat the same for the second dough.
  11. Freeze the dough (wrapped with baking parchment paper) for 5 minutes (note 4).
  12. Transfer the crackers to a lined baking sheet, spacing them only a little as they don’t spread at all during backing.
  13. Prick the squares with a fork to prevent them from puffing during baking.
  14. Bake the crackers in a preheated oven for 10 – 12 minutes until the edges are browned. Check the crackers after 5-7 minutes. If the crackers are browning too quickly, either reduce the temperature or remove them first and returning the remaining to the oven. If the crackers show uneven colour, rotate the baking tray 180 degree.
  15. Transfer the baked crackers to a wire rack to cool completely. These crackers keep well in an airtight container for about a week (note 8).

Notes:

  1. Wholemeal flour (British) = whole wheat flour (America) (source: American cooking)
  2. Other ideas for flavouring: chilli powder, onion powder, turmeric powder, black pepper, grated parmesan cheese, thyme or rosemary. You can also omit the seasoning if you want to.
  3. If you roll the dough with the pre-folded paper as mentioned in step 6, it will save you from re-rolling the dough. However, you are free to roll the dough the way you prefer (eg use pasta maker) and cut out any shape you like (eg diamond, triangle or use cookie cutter).
  4. You can mark the measurement on the baking parchment paper for easy cutting.
  5. Chilling/ freezing the dough will help to firm it up. However, step 8 and 11 are totally optional. If you want to create evenly thin and square crackers, I encourage you not to skip these steps.
  6. Baking time and oven temperature vary depending on the types of oven you use.
  7. Adjust baking time according to the thickness of the crackers.
  8. If the crackers are a little less-than-crispy, you can put them in a preheated oven and bake at 150°C for 2-3 minutes to re-crisp.

 

wholemeal crackers, wholewheat crackers, wholewheat thin crackers, egg free, milk free, no leavening agent, cookies, biscuit, toddler, kid, snack, food 4 tots, step by step

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14 Comments

  1. This recipe is definitely a keeper! These crackers look awesome.

  2. tigerfish says:

    So thin, so good! So crispy, so good! They would end up in my tummy too 🙂

    I always have a qns – can castor sugar be replaced by brown sugar?

  3. Dear Lai Kuan

    Thank you for sharing your Wholemeal Thin Crackers recipe.

    I learnt a lot on white sugar vs brown sugar from your response to your readers and I now is more clear on how to use the two types of sugar. Appreciate!

    Blessings
    Priscilla Poh

    • food-4tots says:

      Priscilla Poh: Hello!! Really happy to hear from you again!! How are you doing? Glad you like my sharing. 🙂

      • Thanks Lai Kuan, I am doing OK. Hope u and family already adapted living in M’sia. One day, your son might come back to SG and stay here for good. But anyhow, there are very pastures in other parts of the world and the sky the limit. Meanwhile, enjoy life in M’sia because all your loved ones are there now. There is a time and a purpose for every thing in life. In God’s time, He makes all things beautiful!

        Blessings
        Priscilla Poh

        • food-4tots says:

          Priscilla Poh: Thanks for your kind words!! We (especially my son) are adapting well to KL now. Do keep in touch!! Share more of your recent baking tips with me yeah. 🙂

          • So typical of you – so humble. You are a cooking guru. Me, just a novice cook. However, my only success by far Pandan Chiffon Cake – my signature deli!

            Sure, will keep in touch with you. I like your humble spirit! For God exalts the humble!

            May God make His face shine upon you and family. Many blessings. May God protect you and your family safe in year 2015!

            Blessings
            Priscilla Poh

  4. […] are another great on-the-go snack, but did you know you can make your own at home?  HOMEMADE THIN CRACKERS are great bagged up with some cheese for a quick midday […]

  5. Jaclyn says:

    These were really good. I loved it and will have to triple the ingredients. Thank you for sharing.

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