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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Multigrain Crackers Cooking View
Annie's Original

What was your go-to after school snack as a kid?  Mine was undoubtedly cheese and crackers.  Maybe not the healthiest thing to eat every single day but, well, that’s what we had.  (Plus, I mean, it’s cheese soooo….how do you resist that?)  Since doing away with most pre-packaged food items in the past couple of years, we don’t buy many crackers these days.  I was reminiscing about this old favorite snack recently and decided to try my hand at a homemade, slightly healthier version.

I’ve tried making homemade crackers a couple of times in the past and while they were tasty, ultimately they missed the mark.  Mostly I think they weren’t crispy enough for my liking.  I played around and experimented until I had a cracker I was satisfied with, both in flavor and texture.  And wouldn’t you know it, my little buddy was wild for these.  I realize that making your own crackers may seem a little crazy to some but the whole process takes less than 3o minutes and you probably already have the ingredients on hand.  Give them a try and feel free to customize the seasonings to your liking.

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as more great recipes from the other awesome bloggers involved with the project!

Multigrain Crackers
Yield: about 50 crackers (depending on size)

Ingredients

¾ cup whole wheat flour
½ cup unbleached all-purpose flour
1 tbsp. ground flax seed (optional)
1 tsp. sugar
½ tsp. sea salt
¼ tsp. garlic powder
Dash of cayenne pepper
Freshly ground black pepper, to taste
½ oz. freshly grated Parmesan cheese (about ¼ cup)
4 tbsp. (2 oz.) unsalted butter, cold
4 tbsp. cold water, plus more as needed
About 1 tsp. sesame seeds, for sprinkling

Cooking View

Directions

  • Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.  In a medium bowl, combine the flours, flax seed, sugar, salt, garlic powder, cayenne, and black pepper.  Add in the Parmesan and stir with a fork to blend.  Cut the butter into small pieces, add into the bowl, and toss the mixture together lightly.  Use a pastry cutter or two knives to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.  Add in the water a tablespoon at a time, stirring with a fork, until a dough begins to come together.  After adding the full four tablespoons of water, add more water just a few drops at a time until a dough ball forms.

  • Transfer the dough ball to a well floured work surface.  Roll the dough out into a very thin layer, about 1/8-inch thick, sprinkling with additional flour as needed to prevent sticking.  You want the dough as thin as possible while still workable so the crackers will be crisp rather than chewy.  Once the dough is rolled out to the desired thickness,  sprinkle the top evenly with sesame seeds and roll the rolling pin over the seeds to lightly press them into the dough.  Use a pastry roller or pizza cutter to cut the crackers into small squares or rectangles, about 1-1½ inches per side.  (Alternatively, use a decorative cutter, cut into triangles, etc.  Make whatever shape you like!)  Reroll any scraps from the edges and cut into more crackers.

  • Transfer the pieces of dough to the prepared baking sheet.  (They can be spaced relatively close because they shouldn’t spread much.)  Bake, rotating the pan halfway through, until the crackers are golden brown and crisp, about 16-18 minutes.  Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.  Store in an airtight container.

  • Laura

    Something new to do with that giant bag of flax seed I bought for granola! Will be trying these.

  • Brenna J

    I am so excited that you posted this! I am always trying to get away from prepackaged foods and make things from scratch! I can’t wait to try these! Thank you!!

  • Jen B

    Does the Cayenne pepper make it a little spicy or since it’s just a dash, is it just flavor somehow? My son LOVES spicy but my daughter thinks everything is TOO spicy and I want her to be able to eat these too.

  • Ludivine

    YAAAY! Thank’s Annie! I’ve been pondering the idea of making crackers for a while. Now that you have a tested recipe that I can trust I will definitely move forward with giving homemade cracker a try! Will you be posting about canned tomatoes soon?!

  • Jill

    I make some cheddar crackers and really like them. I think the work involved is well-worth the effort.

    These look fabulous!!

  • jaclynscookies

    Wow Annie, you really are a super mom! I don’t know how you do it all, but these crackers look awesome.

  • Sara

    These look awesome. I have made healthy chocolate graham crackers for my kids but not savory crackers for me!

  • Caroline L.

    Yep, that plate would be my exact after school lunch :) Fruit + cheese and crackers. This looks awesome!

  • Jean

    When I have made crackers in the past I rolled the dough on the parchment , cut the dough and when they were baked just popped them all apart. The crackers break clean right where I cut them. You can roll them very thin and don’t have to worry about moving. Thank you for another cracker recipe.

  • annieseats

    It just adds a little flavor. You can omit it if you are worried.

  • Lynna

    how cool! :D thanks for the recipe!

  • Ann P.

    Such an interesting recipe! I tried making cracker-like cookies once, and it did not work. I am excited to try this and master the technique :) thanks for being an awesome recipe developer and tester! You take the hard work out of everything!

  • http://www.facebook.com/kristy.seeley Kristy Seeley

    Of course I read this 5 minutes after I made another whole wheat cracker recipe! haha! I am definitely trying yours next time because your recipes never disappoint! :)

  • Ashley @ Wishes and Dishes

    Cheese and crackers are my go-to snack!

  • Jennifer Drummond

    I have to make these! I love crackers and a healthy one!! Oh I can’t wait!!

  • http://profiles.google.com/kellyhallahan Kelly Hallahan

    Sounds kinda like a homemade wheat thin I’ve made! Winner! Will definitely add this to my school year baking list!

  • Kylee

    Is that orange stuff cheese?! I’m an Australian so at first I was all “how did Annie make square carrot?” lol

  • Emilieandleassecrets

    Such a good and healthy recipe, I love this !

  • Ruth

    I’ve made crackers over the years and had the same problem, good, but not quite right. Then I was watching the TV show How It’s Made one time and they had an episode on a cracker factory when I finally found out what was missing. Commercial crackers are made with yeast! Now I’m on the hunt for a good recipe with yeast. to try.

  • Michelle

    Do you know how long these keep for?

  • Amy

    Do you think you could make the dough in the food processor?

  • http://twitter.com/alisonlewis Alison Lewis

    these look fabulous!

  • annieseats

    Please see the FAQ page. Thanks.

  • annieseats

    Yep, cheddar cheese.

  • annieseats

    You can try it. Good luck!

  • Niki

    These look great! Would it be okay to use all wheat flour? Thanks!

  • annieseats

    Please see the FAQ page. Thanks.

  • Kayla W

    Cheese and crackers are still my favorite snack. These look so easy and I love knowing exactly what ingredients are in the cracker. Plus crackers are so expensive now. $4 for crackers? That’s nuts.

  • Jennifer Peterson

    Maybe another thing to put on your not buying anymore list is orange cheese. They dye the cheese because when cows used to eat only pasture grasses the milk was naturally yellow, but when they started confinement feeding the milk was so white and made cheeses that were stark white no-one would eat them. So they started dying them to look like cheese used to. Anyway cheddar cheese should not be that orange color- white cheddar is the same stuff just without the added dye. Just thought I would share:)

  • http://twitter.com/sarahbakesgfree Sarah Hornacek

    I just made these gluten free and they are the best crackers I’ve had in a long time! Thanks for bringing tasty, flavorful crackers back in to my life :) I shard them on my blog too!

  • http://www.facebook.com/becky.allhands Becky Allhands

    So delicious! Best homemade cracker recipe ever!

  • http://www.facebook.com/knordholz Kim Nordholz

    I just used the food processor and it worked just fine. I also tried my old school cookie press but the dough was too thick. These have great flavor but I was expecting something a little flakier. Mine came out more like a crumbly pie crust texture. Overall very good though.

  • Amy Holte

    Mine were totally burned at 14 minutes. So sad. Make sure to watch carefully.