Homemade Wholemeal Crackers
Homemade Wholemeal Crackers are buttery and crumbly with a delicious nutty flavour. They are easy to make and perfect with a little butter or serve with cheese as part of a cheeseboard.
Why make Homemade Wholemeal Crackers?
I make lots of sweet biscuits and cookies and I don’t think I’m alone in that. If you have never made your own crackers, then now’s the time to try, it’s no more difficult than making sweet biscuits or cookies and the difference in flavour will make your cheeseboard really stand out from the crowd.
These crackers have a lovely texture, not too crumbly but they totally melt in your mouth. They have a nutty and slightly sweet flavour that reminds me of digestive biscuits (Graham Crackers).
What ingredients do I need?
Most of the ingredients are things you will already have in the larder and fridge, here’s what you will need:
- Wholemeal flour
- Rolled oats
- Sugar
- Butter
- Salt
- Caraway seeds
How many crackers can I make with this recipe?
This recipe makes about 10 x 8 cm (3 in) crackers. If you use a smaller cutter you will get more Wholemeal Crackers. These crackers don’t really spread so you can place them quite close together on the baking sheet.
What kind of flour should I use?
Use any kind of wholemeal flour. Wholemeal or whole grain flour is made using the whole of the wheat kernel. Plain or all purpose flour has been sifted to remove the bran and the wheatgerm.
Wholemeal flour is really important in this recipe and provides a distinct nutty taste to the crackers.
Why add rolled oats to the Homemade Wholemeal Crackers?
Add oats to the cracker mixture to add both flavour and texture. There is only a very small amount of rolled oats in the crackers but they make all the difference. Oatcakes are one of my favourite types of crackers and although these crackers have a finer texture they definitely benefit from the little bit of oatmeal.
What kind of sugar should I use?
Use caster (superfine) sugar because you don’t want to feel the texture of the sugar in the crackers. The fine sugar dissolves easily when baking and does not affect the texture.
What are caraway seeds?
Despite their name, Caraway Seeds are not actually seeds at all! They are actually the fruit of the caraway plant and contain a seed inside. The caraway plant is part of the same family as carrots and parsley. However, caraway seeds or fruits have a distinct aniseed flavour and have been used in both medicine and cooking since Roman times.
What can I substitute for the caraway seeds?
I love the aniseed flavour of caraway seeds but I know that some people do not. Even if you do like the taste you may not have them in your larder. You can leave them out of the recipe altogether or try adding the following spices:
- Fennel seeds (also aniseed flavour)
- Black Peppercorns (crushed)
- Pink Peppercorns (crushed)
- Coriander seeds (crushed)
- Cumin seeds
- Poppy seeds
What equipment do I need?
Everything you need is standard baking equipment. If you don’t bake often then you can use a plain bottle as a rolling pin and a glass as a cookie cutter. The tray from your grill (broiler) will also work as a cooling tray.
- Weighing Scales
- Measuring spoons
- Large bowl
- Rolling pin
- Cookie cutter
- Baking sheets
- Cooling tray
How do I store the crackers?
Store the Homemade Wholemeal Crackers in an airtight tin or box. You can store the crackers like this for about two weeks. If the crackers become a little soft, you can refresh them in the oven at 180C for 5 minutes, then cool on the cooling tray before serving.
Can I freeze the Homemade Wholemeal Crackers?
Yes, you can freeze the crackers. Put the crackers in an airtight freezer-proof box and store in the freezer for up to 3 months. Refresh in the oven if they are a little soft after freezing.
Vegetarian
The crackers are suitable for a vegetarian diet as they contain no meat products. I have not tested the recipe with dairy-free spread so cannot guarantee that this would work for a vegan cracker.
Gluten Free
The crackers contain wheat flour and are therefore not suitable for a GF diet. Here is a Gluten-free cracker recipe you may wish to try.
How do I serve Homemade Wholemeal Crackers?
Serve the Wholemeal Crackers just the way you would serve any crackers. Here are some serving ideas:
- Wholemeal Crackres are delcious with cheese, serve it simply or go all out with a range of cheeses, fresh fruit and nuts.
- Serve my Leftover Ham Spread on Homemade Wholemeal Crackers for a delicous snack.
- These crackers are delcious with soup. Try them with Cullen Skink or Scotch Broth.
- I love these crackers served with a generous spoonful of peanut butter.
A perfect gift
Homemade Wholemeal Crackers are perfect to give as a gift. Wrap them up in a box or cellophane bag tied with a pretty ribbon. It’s so nice to receive a savoury cracker as an alternative to all the sweet treats.
Why not try these Air Fryer Scottish Oatcakes for an alternative cracker? They are delicious traditional crackers made from oatmeal that you can make at home in your air fryer.
PIN FOR LATER
Wholemeal Caraway Seed Crackers
Equipment
- weighing scales
- Measuring spoons
- Large bowl
- rolling pin
- 8 cm cookie cutter
- Baking sheets
- Cooling tray
Ingredients
- 180 grams wholemeal flour
- 10 grams rolled oats
- 10 grams caster sugar
- 1/4 teaspoon salt
- 1 teaspoon caraway seeds
- 125 grams softened butter
Instructions
- 180 grams wholemeal flour, 10 grams rolled oats, 10 grams caster sugar, 1/4 teaspoon salt, 1 teaspoon caraway seedsMeasure the flour into a bowl and add the salt, sugar, oats and caraway seeds.
- 125 grams softened butterWork in the butter with your fingertips – keep it in one piece and gradually work in the dry ingredients
- Knead well once the dough has come together.
- Pat down on a work surface and use a rolling pin to roll the dough to about the thickness of a 2p coin and cut out with a plain 8 cm (3 in) cookie cutter.
- You may have to keep pushing the dough back together again if it is very crumbly.
- Slide the cut biscuits off the work surface with a knife and onto a baking sheet covered in baking parchment
- Prick the crackers with a fork.
- Bake in the oven at 170C (325F) Mark 3 for 10-15 minutes until firm and pale golden brown.
- Lift onto a cooling tray with a spatula and leave to cool.
For me at Christmas its ALL about the cheeseboard! Who am I kidding? All year round I’d opt for cheese over desert. The more stinky, gooey or blue the better. But there always needs to be a traditional cheddar there too and it’s got to be extra mature.
Sounds like you are a big cheese fan, Claire. I love cheese and could make a whole meal just fro eating cheese!
Great tips. I love a good cheeseboard at Christmas and a good cheddar should be a major part of it. I love Davidstow. Its so versatile and your crackers sound amazing too!
Aw thank you Jo, homemade crackers are my new favourite thing!
Lovely, I love their extra mature cheese, it has a great flavour. I like to have a cheddar, another hard such as Comte or Manchego, one oozing soft, one blue, and one goat.
Sounds like you know your cheese, Kavey. That sounds like a good spread and nicely balanced.
I said I would try this recipe with my GF flour but I’m afraid they were too crumbly. I’m having a think how I could adapt it so I’ll get back to you when I have another try xxx
Oh that’s a sham, Vivienne, perhaps a higher proportion of butter would help?