Farmhouse Crackers

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.

Yield: 16 crackers (serving size: 2 crackers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 139
  • Calories from fat: 26%
  • Fat: 4g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.7g
  • Carbohydrate: 22.9g
  • Fiber: 2.3g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 200mg
  • Calcium: 26mg

Ingredients

  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/3 cup water
  • 1 tablespoon whipping cream

Preparation

  1. Preheat oven to 300°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.
  3. Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.
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