Ingredients
Units
- 1 1/4 cups whole wheat flour, finely ground
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt, plus additional for topping
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter, cold
- 1/4 cup cold water
Instructions
- Combine the flour, sugar, salt, paprika and butter in a large mixing bowl.
- Using a pastry blender or your fingertips, work the butter into the dry ingredients until it resembles coarse cornmeal.
- Add the cold water, and stir with a wooden spoon or spatula until combined.
- Transfer to the counter and knead a few times until it comes together. Don't overdo it.Â
- Preheat the oven to 400°F/200°C.
- Lightly grease baking sheets or line them with parchment paper.
- Roll the dough (half at a time for easier handling) into a very thin rectangle on a well-floured counter. They really need to be rolled thin so they bake crisp. Check frequently to make sure the dough isn’t sticking. If it is, gently scrape a spatula underneath to lift it, then flour the counter again.
- Using a pastry wheel or large kitchen knife, cut squares of about 1 1/2 inches. You can make indentations in the crackers with the end of a brochette stick or something similar to resemble store-bought ones. This is optional and will not alter the flavor, but it will make them flatter when they bake.Â
- Transfer crackers to baking sheets. They don’t spread much so no need to space them a lot.
- Sprinkle with additional kosher salt if you’d like to mimic the salty exteriors of commercial crackers.Â
- Bake the crackers until crisp and bronzed, about 5 to 7 minutes, always keeping an eye on them as they are thin and can brown quickly.Â
- Cool on wire racks.
- Store in an airtight container for about a week or more. Or freeze them in an airtight container between sheets of waxed or freezer paper for a month.