Try this Creamy Whole-Wheat Crackers recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325~ F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Slowly add the half-and-half or cream and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking. Cool the crackers on a rack until crisp. Yield: 45-50. VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye, barley, or wheat for an equal amount of flour.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 50 Servings | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 25.1mg | 1 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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