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Whole Grain Crackers

These whole grain crackers have a great snap and buttery flavour to them. With a touch of sweetness, we like to eat them as is, or paired with cheese or peanut butter. 

Whole Grain Crackers
1 cup (140g) Flourist Whole Grain Red Spring Wheat Flour
1/4 cup (50g) sugar
1/3 cup (55g) wheat germ, toasted and cooled
1/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp baking powder
1/4 tsp baking soda
6 tbsp (85g) cold butter, cut into cubes
1/3 cup plus 2 tbsp (100g) buttermilk

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place all ingredients except butter and buttermilk in a food processor and pulse until well combined. Add butter and process until floury with no visible pieces of butter remaining. Pour in buttermilk and pulse until it just comes together to form a dough. 

Gather dough into a ball, wrap in plastic wrap and chill in refrigerator for 20 minutes. On a lightly floured surface, roll dough about 1/4 inch thick. Prick all over with a fork as this will prevent the dough from puffing as it bakes. Cut into desired shapes and place them on the prepared baking sheet. Gather the dough scraps, chill again if necessary, then re-roll and cut out shapes.

Bake until firm to the touch and pale golden around edges, about 25 minutes. Cool completely. 


Joanne Finnegan

Excellent crackers! In response to the wet dough, I always measure by weight but with a new recipe I use the volume measurements to make sure both are close. It may be that the wheat-germ volume is incorrect. By weight (55g) it is 2/3 c volume.
My dough was just right for rolling after chilling.


Thanks for pointing this out, Janet; I also found the dough very wet despite slowly drizzling in quite a bit less buttermilk than is called for. I kneaded in a lot of flour after, too. Yummy though!

Tina Lau

Hi Janet! I’ve made this a few times as per the recipe and didn’t find that the dough was too wet for rolling, I’m also in Vancouver. Did it firm up at all after chilling? I would try adding more flour, a tbsp at a time. I hope that helps.

Janet Nixon

Is there a typo in the amount of flour? In Vancouver, this makes a very wet dough that can’t be rolled.

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