Parmesan Whole Wheat Crackers
Skip the box and instead try your hand at making these whole grain Parmesan Whole Wheat Crackers at home. You'll never go back to the box!
Servings: 6 servings
Calories: 345kcal
Ingredients
- 2 ½ cups white whole wheat flour plus more for rolling
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ cup grated parmesan cheese
- ½ cup unsalted butter chilled and cut into small pieces (1 stick)
- ⅓-½ cup ice cold water
- Additional salt for topping
Instructions
- In the basin of a food processor or in a bowl by hand, combine the flour, sugar, salt, and cheese. Pulse or stir until just combined.
- Add in the butter and pulse until the butter is chopped a bit smaller than the size of a pea. If doing it by hand, you can cut the butter in using forks or a pastry blender.
- Add the water, two tablespoons at a time to the mixture. Pulse or stir until well-distributed. Keep adding water until the mixture holds together into a dough when squeezed.
- Dump the mixture onto a floured work surface. Divide into three piles, and then form into discs. Wrap each disc in plastic wrap, and chill for 10 minutes. Preheat oven to 400°F.
- Working with one disc at a time, unwrap and discard the plastic wrap. Place the disc on a large piece of parchment paper and roll out until paper thin.
- Using a pizza cutter or a sharp knife, cut dough into 1 ½" squares. Using a toothpick, dot the tops of the crackers. Then sprinkle with salt.
- Transfer the parchment paper, with crackers on top, to a large baking sheet. Bake in preheated oven for 5 to 7 minutes or until crispy and golden. Let cool completely.
Notes
- You want to roll your dough as thin as possible. It should almost be see-through kind of thin. The final cooking time depends a lot on the thickness of your crackers, so watch the first pan-full closely.
- Poking holes in top of the dough isn't just for the cuteness factor, it helps any air pockets from bubbling up and causing bumpy crackers.
- When baking, the crackers on the outside of the pan might be done before the others. If you see some that are finished, you can scoop them off the parchment with a spatula and set them out to cool.
- These crackers only crisp up when completely cool. They'll still be a bit chewy straight out of the oven.
Nutrition
Serving: 8crackers | Calories: 345kcal | Carbohydrates: 38g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 536mg | Potassium: 78mg | Fiber: 5g | Sugar: 2g | Vitamin A: 545IU | Calcium: 113mg | Iron: 1mg
