Wheat Thins


1 ¼ c (5 oz) whole wheat flour [if you swap out the flour types, mind the weight]
1 ½ tbsp sugar (or honey)
½ tsp salt
¼ tsp paprika
4 tbsp butter, cut up
¼ c water
¼ tsp vanilla
salt for topping  optional)


  1. Preheat oven to 400F.
  2. In food processor, combine the whole wheat flour, sugar, salt, paprika and butter.
  3. Pulse for a few times until you get fine crumbs…no bigger than a pea.
  4. Combine water and vanilla and pour over dry mixture (if using honey, and not sugar, you can add it with the water).
  5. Process again for a few seconds until everything is evenly combined. Form a smooth dough of a play dough like consistency. Do not overmix.
  6. Form into a ball and cut into 4 pieces. Cover the rest of the dough as you work so as not to dry it out.
  7. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch.
  8. Cut crackers using a sharp knife, about 1 1/2 inches square.
  9. Place crackers on a parchment paper or silpat.
  10. Bake crackers until crisp and browned 5-7 minutes ( depending on thickness). You want the crackers to be almost crispy, golden brown when removing them. Let crackers cool in the pan.
  11. Crackers will stay crisp if stored in airtight containers.
  12. Enjoy!

Goldfish Crackers


1 c all-purpose flour (can use whole wheat for healthier alternative)
3/4 tsp. salt
1/2 tsp. ground pepper (optional)
4 tbsp cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 tbsp water


  1. Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.
  2. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so.
  3. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers.
  4. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don’t want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.
  5. Using a knife or pizza cutter, cut 1 inch squares,…I like to use cookie cutters/shapes. I noticed the square crackers don’t keep their square shape as much. Some do and some don’t …Some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those.
  6. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark.



Lemon Sweet Crackers

Recipes from a German Grandma

Makes fragile, light, tender lemon cookies


3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers’ Ammonia
1/2 cup butter
1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract


  1. Preheat oven to 350 F.
  2. Line cookie sheet with silpat.
  3. Thoroughly combine the flour, salt and Bakers’ Ammonia. Set aside.
  4. Cream butter and sugar well.
  5. Add egg white and beat until light.
  6. Add flour mixture to shortening mixture alternately with milk.
  7. Add lemon extract.
  8. Roll out and cut into 3″ squares.
  9. Bake about 8 minutes.

Yield: 6 dozen thin cookies.

NOTE: Recipe is easily halved or quartered.


Lemon Crackers

Adapted from Scotland County(NC)Cotton Pickin’ Recipes


½ oz (2 tbsp) Ammonium carbonate (baker’s ammonia)
1 c milk
½ c butter
1 ¼ c sugar
1 egg well beaten
1 tbsp lemon oil (optional)
2 tbsp lemon extract
5 c flour


  1. Pulverize ammonium carbonate with rolling pin, add milk, let stand ½ hour or until dissolved, stir often.
  2. Cream butter and sugar; add egg, lemon flavoring, add milk mixture.
  3. Stir in flour and chill.
  4. Roll ¼ inch thick of floured surface.
  5. Cut into 3 inch squares. Prick with floured fork.
  6. Bake on silpat at 375F for 15 minutes until lightly browned.
  7. Makes 3 ½ dozen.

NOTE: The crackers are crispy because of the baker’s ammonia.

NOTE2: You can add cracked black pepper to make great soup crackers.

NOTE3: This recipe can easily be halved or doubled. It is easily frozen as a dough or as a finished cracker. This is just a low maintenance, old timey recipe. It makes a great snack. This vintage recipe was used by pioneers on the Oregon Trail for something hearty and healthy to eat during their long travels. I suppose in that case it’s a great thing to bring along on airplane journeys these days 🙂