I’ve had a huge bag of whole-wheat flour sitting in my cupboard for quite some time now. For some reason, we have a hard time downing anything whole-wheat; That is, until I came upon this recipe from Smitten Kitchen. I’ve been eyeing it for the past few weeks and just finally got a chance to give it a try.
You guys- these are the REAL DEAL! Like seriously. Other than the yellow packaging, these are the same as the kind you buy at the store. My only regret is that I didn’t try these earlier.
Yield: 3 cups
- 2 ½ cups whole-wheat flour
- 3 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ cup unsalted butter, cold, cut into small pieces
- ½ cup cold water
Preheat oven to 400°F and set aside two baking sheets lined with parchment paper.
Combine whole-wheat flour, sugar, salt, paprika, and butter in a food processor and pulse until the butter has been equally distributed. Slowly add the cold water while the machine is running, and run until the mixture begins to form a ball. Remove from the food processor and knead by hand a few times.
Using small portions at a time, roll the dough out very thin. Check frequently to make sure that the dough isn’t sticking; if it is, dust with a little bit of flour.
Using a pizza cutter or pastry wheel, cut 1 ½ to 2-inch squares. Prick each square a few times with a fork and transfer to the baking sheets (make sure to place them close to one another as they do not spread). Bake for 5 to 6 minutes, or until light golden. Cool the crackers on the baking sheets, and store in an airtight container for up to one week.