Homemade Wheat-butter Club Crackers

Mondays I try to share a little something on cooking with food storage! Today is not an exception!

Previously I've posted on how to make homemade wheat-thin-type crackers . Today I wanted to share a variation using dehydrated butter that makes a really light crisp buttery cracker. They're like a buttery whole grain version of a club cracker. This is a follow up after our cracker class last week.  Those who are local can look at the Upcoming Classes for more detail on what's coming around the corner! I'm so excited!

 Chef Tess' Wheat Butter Club Crackers


3 cups Whole Wheat Pastry Flour
1/2 cup White Corn Flour
1 cup Powdered Butter (or 1 1/4 cup real butter softened)
1 tsp salt
1 tsp baking powder
1 1/4 cup water
Directions: Combine the dry ingredients well in a medium sized bowl. If you use real butter, work it into the dry ingredient mixture as you would for biscuits or pie crust.   Preheat oven to 375 degrees. Lightly oil a baking stone or large sheet pan. Roll crackers according to the directions in the tutorial for homemade wheat-thin-type crackers. Lightly mist with water and sprinkle with spices. You can also mix  a few tablespoons of 6 Grain Rolled Cereal into the dough before rolling it. I love how those whole grains make the crackers taste and add some hearty flavor.

 Another favorite thing to do...sprinkle the dough a light mist of water and then top with Whole Brown Flax Seeds. Lightly roll with a rolling pin into the dough and then cut as you would for the crackers.

White Sesame Seeds are also perfect for these little crisp wafers along with some natural sea salt.

Isn't that just beautiful?! You can make your own crackers too! I look forward to hearing your adventures in the kitchen. 
There you go. 
Always My Very Best,
Your Friend Chef Tess

Homemade Wheat Thins

The Cooking class was a huge success, and here is the recipe for some of the crackers we did. I hope you enjoy them as much as we have over the years. Not only have they saved my family budget in some really lean years, but they have allowed me to feed my kiddos the good organic stuff.

Wheat Thins

Mix in a large bowl:
3 1/4 cup whole wheat cake flour (50% barley 50% hard wheat if grinding your own flour).
1 tsp baking powder
1 tsp salt.


whisked well :
1/3 cup oil
1 cup water
2T honey

Add liquid to dry ingredients, mixing well, but as little as possible.

Divide into 2 balls. Totally non-rocket-science, right?

Roll them out really thin. This is enough dough to make two pans of crackers. If you roll them thick they will be more like a teething biscuit, but I don't have any babies who would appreciate that anymore.

Pizza cutters or pastry cutters work well to cut into crackers. I did triangles here, but feel free to not get as fancy.
I added 3 T poppyseeds to the dough...so if you see some black dots it's not bugs.

Trim off extra dough and spray lightly with water. This will allow the salt to stick, and the crackers will be more crisp. Don't you just love this crisp new pan? I've been making crackers on it for 13 years.

Ooo shiny. See, my ability to be easily entertained?

Bake 350 degrees from 20-30 minutes depending on how thick you cut your crackers.

Cornmeal Cracker Variation:

By and far my favorite of all the cracker recipes. The dough is very tender so be gentle. It takes patience to roll it out.

Garlic Parmesan cornmeal crackers

Combine in a large bowl:
1 3/4 cup cornmeal
1 cup whole wheat flour
1/4 cup Parmesan cheese
1 tsp baking powder

1 tsp garlic powder

Blend well:
1/3 cup oil
1 cup water

Same mixing and baking directions as the wheat thins. I season them with all purpose Italian seasoning just before baking.

These had a Southwest Seasoning blend put on them just before baking:

There you go. Homemade crackers. Now go impress your friends.