Home-made Crackers

This recipe is adapted from Hearth and Home, by Karey Swan, and tastes like wheat thins.

3 cups whole wheat flour

1/3 cup Butter, shortening, lard, coconut oil, or margarine (Margarine is the least healthy alternative)

Cut the butter into the flour as for pie crust or biscuits.

Blend in:
1 cup water (buttermilk is also tasty)

1/2 tsp. Salt

Mix it all together. For fancier crackers you can add ground flax seed, sesame seeds, herbs and spices. Kneed to make a smooth dough, but don’t over knead. Roll very thin directly onto ungreased baking sheets. I must stress that the success of these crackers depends upon how thinly you roll the dough. Too thick and the crackers are hard and difficult to bite. Roll it thin enough and they are delicate, crispy, and delicious. Cut with pizza cutter, a knife, or a fluted pastry cutter (I use my great grandmother’s) for ruffly edges. You don’t need to separate them, just roll the cutter up and across making a grid of squares.

Prick each cracker a couple of times with a fork. Bake at 350° for 30-35 minutes or until crisp and lightly brown. You can remove the crackers from the outside edges and return the cookie sheet to the oven to let the center brown.

Hearth and Home has many healthy, frugal, family friendly recipes. It’s one of our core cookbooks.

You could combine buttermilk and flour the night before, soak the flour, and then melt the butter and stir in remaining ingredients.

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