Crispy crackers

Crispy crackers

  • Prep Time: 10 mins
  • Total Time: 22 mins
  • Yield: 4dozen
  • About This Recipe

    “Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.”


  • 1cupwhite flour
  • 1cupwhole wheat flour
  • 3/4 teaspoonsalt
  • 1/4 cupcold butter or 1/4 cupcold margarine
  • 2/3 cupcold water
  • Directions

  • Put the white flour, wheat flour, salt, and cold butter in food processor.
  • Process well.
  • Blend in the cold water.
  • Mixture should be crumbly, yet hold its shape when pressed together.
  • If too dry, add a little more water.
  • Gather mixture into a ball.
  • Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
  • Cut dough into desired shape.
  • Place unbaked crackers onto greased cookie sheet.
  • Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
  • Bake in 400 degree oven for 10-14 minutes.
  • Cool on wire rack.
  • Reviews

  • “Very crispy and tasty. I mixed some sesame seeds into dough and sprinkled some more on the top, before baking along with grated parmesan. Only thing was that I needed to put them in the oven for a little longer than specified time (about 15 – 17 mins) for them to bake completely and go lovely and golden. Otherwise, great recipe. Thank you. “

  • “This is a fantastic basic cracker recipe! I can add so much to this and create so many different variety of crackers. I rolled them out super thin and baked them the full 14 minutes. I think this is what made then have that crunch that so many homemade crackers are missing. Thank you sharing this with us!”

  • “Excellent crackers!I added some Italian seasoning just to give it some flavor.I plan to use Tony’s (cajun seasoning) next time for some kick!”

  • “Yummy! I liked these and so did my DS (18 mos.). It is a bit tricky for a novice cook like myself. If you roll them too thick they still taste doughy and aren’t crispy. So, since I’m a lazy roller, I just adjusted the cook time. Easy peasy! I also do not own a food processor. So, I tried it in the blender (cringe). The dough came out a completely different texture than described. But, still made pretty tastey, crispy things! Thank you ‘The Scone”!”

  • “I can’t stop eating them.I added some sesame, poppy and flax seeds and some millet.I followed the directions with the water, but left them in the oven for 17 minutes.They need a little flavor- maybe some herbs or garlic or onion powder – I’ll try that next time.Very crispy and super easy to make.Thanks for a great versatile cracker recipe.I’ve been looking for one for a while.”

  • “Nice crackers! I made them as posted and they were great. I rolled them very thin and they baked up in 10 mins. I made half plain and half the sesame seed option. The seeded ones were fantastic. Easy to make since it’s done in a food processor. Thanks for posting.”

  • “Yuck! No flavour and didn’t come out crispy like a cracker.”

  • “This recipe is easy and tasty. A great alternative to store-bought crackers. I used 1 c. whole wheat flour and 1 c. all purpose flour, which produced nice results. Definitely roll out the dough as thin as possible. Mine turned out a bit too thick. “