Wheat Crackers

Great base. Must roll thin. First batch did not cook through even at 30 min, no crispness, second batch has a nice crisp texture, but must roll almost paper thin.

the first time i made it, i made it too thick, and it was still good, but too thick. The second time I made it thinner, and it was a lot better. I also added rosemary to it, which made it even better

I changed the recipe because I have an abundance of buckwheat flour. I added 1/4 cup c,heese flour, 1/4 oat bran, 1/2 cup ground flax seed, fresh basil, and sibstituted chicken broth instead of water. They tasted great.

I love how you have so much wiggle room, you can play around a bit with thick ones and thin ones and various shapes. I used a few animal cookie cutters on them to make animal crackers and honestly, I could eat them for breakfast, lunch and dinner.

Not sure what went wrong… They were good right out of the oven, but later they were tough. I either mixed/kneeded too long, didn’t bake long enough, didn’t roll thin enough, or something I might try them again, but not soon.

did not care for the taste at all

My first time making these and quite pleased. I used the exact recipe for the first time and they will be great with a dip. For ‘eat by themselves’ snacks I think I will try an herb or two.

Good basic recipe. Add to the flavor by adding seasame seeds, onion powder, etc.

I followed the recipe but found that the dough was much too dry without adding some additional water. I also found like many posters that you had to cook it for much longer than the recipe called for. I would also suggest splitting the dough in half and rolling out each half since a single roll was too large for my largest cookie sheet. I was not especially happy with the result and may try at a higher temperature next time to get a better crispy cracker.

Added sesame seeds and they are very savory crackers!!

This is a great recipe! However, it was kind of dry. When I went to try to roll them out, the dough wasn’t wet enough. I added 1 teaspoon of water then tried to roll it out then added another, and so on and so forth. My sister didn’t like them very much but my mom did. I wouldn’t add any more spices or anything else (other than water like I said). Hopefully this review was helpful!

I’ll make this again; nice little cracker. Thin is key, the thicker they are the longer they take to cook and the harder they are. Rolled thin, these are marvelous. I even made a version for my dogs, using aromatic spices that aren’t exactly appealing to my wife but the pups roll their eyes in joy. I know exactly what is in them so no worries about where it’s made or with what ingredients.

1 1/2 tsp salt, sub veg oil for olive oil, add pepper, 1 tsp rosemary, 1 tsp garlic powder, roll out extra thin. On cookie sheet cut rub the top with olive oil, with pizza cutter, sprinkle with salt, Parmesan, and rosemary.

I loved this recipe! I doubled the recipe, and I also added a small amount (about 1 T.) of Toasted Sesame Oil to the canola oil. This was an easy recipe, and the crackers are delicious. I may try some Oat Flour along with the whole wheat flour next time. I used a high quality and very fresh whole wheat flour for this recipe.

I wanted to make a cracker using the acorn mash we had for a 5th grade project. I used the mash and no additional water. I used the AP flour as well. Used my kitchen Aid. Came out great ! I kneaded & rolled thin and with a ravioli zigzag cutter cut into diamonds on the diagonal. Poked with a fork then I spritzed Very lightly with a water sprayer and sprinkled very lightly with coarse Kosher salt. They were wonderful. Hope the kids try them. Took 30 minutes (rotating) to bake to a crispy finish.

Followed the recipe first then tweaked it to my liking the second time around. I like the recipe but the crackers are a little dry but this recipe is versatile enough to create your own flavor and that’s exactly what I did this time. I added chicken seasoning to the dry mix for flavor and sprayed some canola oil on them. Lastly, I used powder cheddar for that final flavor!

I am making these to go in Holiday gift baskets with a variety of homemade delights: 3 Cheeses and 3 crackers; 3 kinds of tamales; root beer float and mocha chocolate mint fudges; peanut butter cups, mounds bars, caramels, peppermint bark; 3 kinds of rice crispy treats; cake pops; 8 kinds of cookies (mostly meringue-type). What is the best way to store these crackers and for how long do they keep their freshness?

Loved these, even if I did forget to salt lightly. Great snack option just by themselves. Some other reviews I read have very creative suggestions and I will try some but I think I will just keep the base just as it is.

i didnt much care for this recipe.

These were a lot of work and the end result was disappointing. The dough was very tough/dry and difficult to roll out. I wouldn’t attempt these unless you have a pasta machine like other reviewers mentioned using. The dough needs to be like paper-thin in order to get the crackers crispy. Also, I added 2 teaspoons of dried basil, garlic powder, extra salt, and used chicken broth instead of water and mine still only had a “hint” of flavor. These are a nice idea, but I won’t be making them again.

I think I made mine a little to thick, oops, but besides that, this is a really good recipe! On some of the crackers I sprinkled honey powder and cinnamon, yummy!