- 2 Baking sheets (use an additional if necessary)
- Wax paper
- Food processor
- Rolling pin
- Cookie cutter – you pick the shape! We used a small, plastic medicine cup and it worked perfectly as a cookie cutter!
- Pastry brush
- 1 cup whole wheat pastry flour
- 1.5 tsp baking powder
- 1/2 tbsp. Sugar
- 1/4 tsp salt
- 3 tsp unsalted butter, room temp – cut into pieces
- 2 tsp unsalted butter – melted (and put in a spray bottle if you have); you’ll only need to use about half of the butter.
- 1 tbsp coconut oil
- 1/3 cup room temp water
Directions (makes 60 crackers)
Preheat the oven to “convection bake 400F.” Prepare two baking sheets with parchment paper. Using a food processor, mix and pulse together the flour, baking powder, salt and sugar. Add the butter (small pieces at a time) and pulse the food processor until all pieces are combined into the mixture. Add the coconut oil and pulse again.
Once combined, add water a little at a time while pulsing the food processor and the dough will start to form a ball. When the ball of dough is formed, roll out the dough using a rolling pin – the goal is to reach as thin as possible, about 1/8th of an inch.
Using a cookie cutter, cut out your crackers. Using the scraps, re-roll the dough then repeat the cutting step. Place the crackers on the prepared baking pan – about ½ inch in between each piece. Using a toothpick, poke 6 holes into each cracker. Place the baking sheets into the oven and cook the crackers for about 10 minutes, or until the crackers begin to brown. After removing crackers from the oven, immediately spray the butter from the spray bottle (we only use about 1 of the 2 teaspoons) or brush with the melted butter. Allow the crackers to cool and enjoy!
Nutritional Information, per cracker (1 teaspoon of butter spritzed on top of crackers)
12 calories, 0.5g fat, 21mg sodium, 1.7g carbohydrates, 0.3g fiber, 0.2g protein