Homemade Wheat Crackers)

Whole Wheat Crackers

Yield: About 3 dozen. 

Ingredients:

• 1 1/4 cups whole wheat flour

• 1 1/2 tablespoons sugar

• 1/2 teaspoon salt, plus additional for topping

• 1/4 teaspoon paprika

• Pinch of garlic powder

• Pinch of cayenne pepper (optional)

• 4 tablespoons unsalted butter, cold is fine, cut into small bits

• 1/4 cup water

Directions:

1. In a food processor: Combine the flour, sugar, salt, paprika, garlic powder, cayenne pepper, and butter in a food processor. Pulse the mixture until the butter is evenly disbursed in the crumbs. Drizzle in 1/4 cup cold water with the machine running, and continue until the mixture begins to form a ball.

2. By hand: In a medium bowl, combine the flour, sugar, salt, paprika, and butter. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse cornmeal. Add 1/4 cup (60 ml) cold water and stir with a spoon until combined. Knead once or twice on the counter.

3. Preheat your oven to 400 degrees. Lightly grease baking sheets or line them with parchment paper.

4. Roll out your dough, half at a time, into a large, thin rectangle shape on a well-floured counter. Frequently check that the dough isn’t sticking; if it is, gently scrape a spatula underneath to lift it and flour the counter again.

5. Using a knife or pastry wheel, cut the dough into approximately 1 1/2-inch squares.

6. Gently lift the dough with a spatula or knife. Pierce crackers all over with a toothpick or fork.

7. Cool in baking pans on racks. Crackers will keep in an airtight container for about a week, though they may last up to two weeks. They can also be frozen in an airtight container between sheets of waxed paper for a couple of months.