“A sweet whole wheat cracker, much better than any store bought ones! I also like that they don’t use eggs, so if the kids eat a little raw dough it won’t hurt them. If you wish to substitute Splenda for some of the brown sugar, hold it aside and stir it in last, right before chilling. You can use a product such as Kretchmer's Toasted Wheat Bran for the bran called for in the recipe.”
READY IN:
32mins
SERVES:
24
YIELD:
48 crackers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, cream together butter, brown sugar, and honey. Stir in vanilla.
  2. Combine whole wheat flour, bran, baking powder, soda, and salt. Stir into the creamed mixture alternately with the milk. Stir in Splenda now, if using.
  3. Cover and chill until firm, about 1 hour.
  4. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  5. On a lightly floured surface, roll one fourth of the dough out to 1/8” thickness. Prick all over with a fork to prevent crackers from bubbling when baking. Cut into rectangles with a pastry wheel, or use cookie cutters. Place 1/2 inch apart onto the prepared cookie sheets. May sprinkle with cinnamon sugar if desired. Repeat with remaining dough until all crackers are baked.
  6. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden brown and crisp. Remove from baking sheet with spatula and cool completely on wire racks.

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