Crisp, savoury, and full of real cheddar flavour, these homemade whole wheat crackers are a wholesome upgrade to the classic snack. Made with Rogers Foods 100% Whole Grain Whole Wheat Flour, they bake up beautifully crunchy with a rich, cheesy bite. Perfect for cheese boards, soups, or everyday snacking. Simple and healthy snacking option!
Prep Time
50 minBake Time
20Yield
4 dozenRating
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Loading...| 3 tablespoons unsalted butter, cut into 1/2-inch cubes, plus additional for baking sheets | |
| 1 1/2 cups / 7 oz / 200g Rogers Foods 100% Whole Grain, Whole Wheat Flour plus more for the countertop | |
| 1 teaspoon dry mustard powder | |
| 1 teaspoon fine-grain sea salt | |
| 6 ounces / 170 g Cheddar cheese, grated | |
| 2 teaspoons white wine vinegar | |
| 1 ice cube | |
| seeds (optional) | |
| Incorporate fresh herbs like chopped rosemary or thyme if you wish |
Crisp, savoury, and full of real cheddar flavour, these homemade whole wheat crackers are a wholesome upgrade to the classic snack. Made with Rogers Foods 100% Whole Grain Whole Wheat Flour, they bake up beautifully crunchy with a rich, cheesy bite. Perfect for cheese boards, soups, or everyday snacking. Simple and healthy snacking option!
| 1. | Combine the butter, flour, dry mustard, and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until the mixture is crumbly and the butter begins to incorporate, about 30 seconds. Add the cheese and mix again on low speed for a few seconds. |
| 2. | In a measuring cup, combine 3/4 cup of water, the vinegar, and the ice cube, then let sit for a moment to chill. Add six tablespoons of the vinegar mixture to the dough, then mix on medium speed for 20 seconds. Continue adding liquid, 1 tablespoon at a time, until the dough forms a ball on the beater. Then mix for an additional 30 seconds. Mound the dough into a ball, wrap it in waxed paper or plastic wrap, and refrigerate for at least two hours, and up to 3 days. |
| 3. | Remove the dough from the refrigerator 15 minutes before you are ready to roll it out. Preheat the oven to 325F / 160C and grease two baking sheets. Turn the dough out onto a floured surface, press it into a flat disc, and roll it with a rolling pin until it is 1/8-inch thick. Cut into desired shapes using a knife or cutter. Any leftover dough can be rerolled for more crackers. |
| 4. | With a spatula, transfer the crackers to the prepared baking sheets, allowing nearly an inch between crackers. If you're adding seeds as an accent, press them gently in place now. Bake until the bottoms are browned, and the tops take on a good amount of colour as well - 18 - 25 minutes, depending on how thick your crackers actually are. And rotate the sheets halfway through baking (or when the crackers in the back look like they are browning more quickly than the front). Turn off the oven, prop open the oven door with a metal or wooden spoon, and allow the crackers to crisp as the oven cools - at least twenty minutes. |
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