Sometimes I sit and think about crackers. Buttery. Crispy. Floury crackers. But, they’re all process here in Korea. Processed and covered in sugar and salt. Sad.
Homemade whole wheat crackers sound complicated, involved and not enough for a good turnout. Will you get a box of crackers amount out of a recipe? Will they taste weird because you use whole wheat flour? Will they be crumbly and disintegrate under the weight of your favorite cracker topping?
I understand your concerns. I had them all myself. Luckily…this one was amazing. You get many, many crackers. They are crispy but will not crumble. The white whole wheat flour keeps the tang at bay.
If you are looking to make your own snack these are the crackers for you.
- 2 cups of white whole wheat flour
- ¼ cup of sesame seeds ( black + white for dramatic effect), plus extra
- 1/2 teaspoon of salt
- 4 tablespoons of butter
- 1/8 cup of honey
- ½ cup of cold soy milk
- 1 scrambled egg (optional)
- Preheat oven to 325 F.
- Mix the flour, sesame seeds and salt together.
- Cut in your butter until you have small balls of butter.
- Pop the bowl back into your fridge for about five minutes so the butter gets cold again.
- Add honey and soy milk. Mix until the dough forms a nice ball.
- Roll out your dough on a lightly floured surface to as think as you can make it. Cut your crackers into squares. Pop on your baking sheet.
- Optional: Brush with egg to get a glean and add your extra sesame seeds.
- Bake 20-30 minutes depending on thickness. When done it’s a beautiful golden color and brown around the edges.
Recipe Source: Go Lightly Gourmet