Warm from the oven or cooled and ready for a party, these crispy little wafers with a hint of sweet, a hint of wheat and a touch of salt are sure to please.
A Thanksgiving gathering at our house prompted me to come up with an appetizer that I could conjure out of our bush kitchen. In other words, I couldn’t pop over to the nearest grocery store to pick up phyllo dough or other fun ingredients that I might have available back when I lived in a city.
A great ingredient we do always have on hand is salmon – in this case I had in mind a jar of smoked salmon. We also happened to have a block of cream cheese in our freezer. Mix those two and you have a show-stopping spread. Yummy appetizers with smoked salmon spread can be served on many tasty items – mini bagels, crepes, crostini, and of course, crackers.
I love making homemade crackers. They have a satisfying crunch and flavors of their store-bought siblings. But the homemade versions lack the stabilizers and other mystical, less than healthful ingredients. These thin wheat crackers are no different.
You can simply roll out the dough with a rolling pin, but in this case I ran the dough through my pasta roller. The pasta roller not only produces thinner dough than I can achieve with a rolling pin, it also creates more uniformly even dough resulting in more evenly baked crackers.
By the time Jack’s perfectly roasted chickens came out of the oven, three dozen crackers and a bowl of smoked salmon spread were gone!
Homemade Thin Wheat Crackers
- 1 1/4 cups whole wheat pastry flour
- 1 1/2 tbsp granulated sugar
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 4 tbsp unsalted butter, frozen
- 1/4 cup ice cold water
- Whisk together flour, sugar, salt, and paprika in a medium bowl.
- Grate frozen butter into flour mixture using a cheese grater.
- Cut butter into flour mixture using two knives to form smaller bits of butter. Mixture is ready when butter bits are the size of small peas and the mixture looks like coarse cornmeal.
- Add water, stir with fork until dough comes together. If dough seems too dry, add additional cold water by tablespoons until dough comes together. Knead once or twice. Don’t over knead.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Divide dough in half. Lightly flour work area. Roll out dough into a very thin rectangle.
- Cut dough into cracker shapes. I used a pastry wheel to cut one batch and a knife to cut the other. Both worked well.
- Use a fork to prick crackers several times.
- Place crackers on prepared baking sheet. They can be close together as they won’t spread.
- Optional: I sprinkled the crackers with more salt before I baked them to add to the look and to provide additional flavor.
- Bake crackers until crisp, about 7 minutes. Flip crackers and bake an additional 7 minutes. If your crackers are thicker, you may need to bake a bit longer.
- Cool on wire racks. Repeat process with second half of dough.
- Enjoy crackers right away. Store extras in an airtight container to keep them crisp.