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Easy Slice and Bake Healthy Crackers

Make these easy slice and bake Healthy Crackers, and you'll never have to buy crackers again! This recipe covers Herb Crackers, Cheese Crackers, and Dried Fruit and Nut Crackers.
Prep Time15 mins
Cook Time16 mins
Chilling Time1 hr
Total Time1 hr 31 mins
Course: Crackers
Cuisine: Americana
Keyword: Healthy Crackers, Slice and Bake Crackers, Whole Grain Crackers
Servings: 80 crackers
Author: Mary's Nest

Equipment

  • Baking sheet
  • Parchment paper

Ingredients

Herb Crackers

  • 1 cup Whole wheat flour You can substitute any whole grain flour. See RECIPE NOTES below for information on using all-purpose flour.
  • 2 tbsp Whole sugar such as Sucanat You can substitute other whole sweeteners, including maple sugar, coconut sugar, or date sugar.
  • 1 tsp Salt
  • 1 tsp Herbs, dried You can use any combination of herbs and spices.
  • 4 tbsp Butter, cold and cubed
  • 1/4 cup Cream You can substitute half and half or whole milk.
  • 1 tbsp Small seeds such as sesame or poppy, optional
  • Flaky sea salt, optional

Cheese Crackers

  • 1 cup Whole wheat flour You can substitute any whole grain flour. See RECIPE NOTES below for information on using all-purpose flour.
  • 1 tsp Salt
  • 1/2 tsp Dry mustard powder You can use prepared mustard, but increase it to 1 tsp and mix it with the cream.
  • 2 tbsp Butter, cold and cubed
  • 1 cup Hard cheese, shredded You can use any hard cheese, such as cheddar, gruyere, and parmesan.
  • 1/4 cup Cream You can substitute half and half or whole milk.

Dried Fruit and Nut Crackers

  • 1 cup Whole wheat flour You can substitute any whole grain flour. See RECIPE NOTES below for information on using all-purpose flour.
  • 1 tsp Salt
  • 1/2 tsp Cinnamon You can substitute other spices, such as cloves, nutmeg, or allspice, or you can use a combination of spices.
  • 4 tbsp Butter, cold and cubed
  • 1/2 cup Currants, dried You can substitute other dried fruit, such as raisins or cranberries.
  • 1/2 cup Almonds, chopped You can substitute other chopped nuts, such as walnuts, pecans, and pistachios.
  • 1/4 cup Cream You can substitute half and half or whole milk.

Instructions

Herb Crackers

  • In a large bowl, whisk together the flour, sugar, salt, and dried herbs. If you want to add seeds to these crackers, you can add them with the flour at this stage.
  • Work the butter into the flour mixture until the mixture is crumbly.
  • Make a well in the flour mixture and pour in the cream. Mix together until a dough forms.
  • Roll the dough into a log approximately 4" long with a 2" diameter. Wrap the log well in plastic wrap and place in the freezer for one hour.
  • If you want to roll the dough log in the seeds instead of adding them into the dough, you can do that now. Simply spread the seeds on a flat surface and roll the dough log over the seeds to coat the log.
  • If you are not planning on baking the crackers immediately (after the freeze time), you can store the cracker dough logs in the freezer for 2-3 months if wrapped well.
  • Before removing the chilled dough log from the freezer, preheat the oven to 350°F.
  • Prepare a baking sheet, lining it with parchment paper or greasing it lightly.
  • Remove the dough log from the freezer and unwrap. On a flat surface using a sharp knife, slice the dough into 1/8" rounds and place the round cut segments on the baking sheet about an inch apart.
  • If you want, you can sprinkle the tops of each round with the flaky sea salt.
  • Place the baking sheet on the middle rack in the preheated oven. Bake for approximately 14-16 minutes. Halfway through the baking time, rotate the baking sheet to guarantee even baking.
  • Bake until the edges of the crackers turn a golden brown. Remove them from the oven and transfer them from the baking sheet to a cooling rack. Allow to cool completely.
  • This dough log should yield approximately 20 crackers.
  • You can store the crackers in an airtight container to help maintain their crispness in the pantry. The stored crackers will stay fresh for at least two weeks.

Cheese Crackers

  • In a large bowl, whisk together the flour, salt, and dry mustard.
  • Work the butter into the flour mixture until the mixture is crumbly.
  • Mix in the grated cheese until well coated by the flour mixture.
  • Make a well in the flour mixture and pour in the cream. Mix together until a dough forms.
  • Roll the dough into a log approximately 5" long with a 2" diameter. Wrap the log well in plastic wrap and place in the freezer for one hour.
  • If you are not planning on baking the crackers immediately (after the freeze time), you can store the cracker dough logs in the freezer for 2-3 months if wrapped well.
  • Before removing the chilled dough log from the freezer, preheat the oven to 350°F.
  • Prepare a baking sheet, lining it with parchment paper or greasing it lightly.
  • Remove the dough log from the freezer and unwrap. On a flat surface using a sharp knife, slice the dough into 1/8" rounds and place the round cut segments on the baking sheet about an inch apart.
  • Place the baking sheet on the middle rack in the preheated oven. Bake for approximately 14-16 minutes. Halfway through the baking time, rotate the baking sheet to guarantee even baking.
  • Bake until the edges of the crackers turn a golden brown. Remove them from the oven and transfer them from the baking sheet to a cooling rack. Allow to cool completely.
  • This dough log should yield approximately 30 crackers.
  • You can store the crackers in an airtight container to help maintain their crispness in the pantry. The stored crackers will stay fresh for at least two weeks.

Dried Fruit and Nut Crackers

  • In a large bowl, whisk together the flour, salt, and cinnamon.
  • Work the butter into the flour mixture until the mixture is crumbly.
  • Mix in the dry fruit and chopped nuts until well coated by the flour mixture.
  • Make a well in the flour mixture and pour in the cream. Mix together until a dough forms.
  • Roll the dough into a log approximately 5" long with a 2" diameter. Wrap the log well in plastic wrap and place in the freezer for one hour.
  • If you are not planning on baking the crackers immediately (after the freeze time), you can store the cracker dough logs in the freezer for 2-3 months if wrapped well.
  • Before removing the chilled dough log from the freezer, preheat the oven to 350°F.
  • Prepare a baking sheet, lining it with parchment paper or greasing it lightly.
  • Remove the dough log from the freezer and unwrap. On a flat surface using a sharp knife, slice the dough into 1/8" rounds and place the round cut segments on the baking sheet about an inch apart.
  • Place the baking sheet on the middle rack in the preheated oven. Bake for approximately 14-16 minutes. Halfway through the baking time, rotate the baking sheet to guarantee even baking.
  • Bake until the edges of the crackers turn a golden brown. Remove them from the oven and transfer them from the baking sheet to a cooling rack. Allow to cool completely.
  • This dough log should yield approximately 30 crackers.
  • You can store the crackers in an airtight container to help maintain their crispness in the pantry. The stored crackers will stay fresh for at least two weeks.

Video

Notes

All-Purpose Flour Substitution:  If you want to make any of these crackers with all-purpose flour, you can do that.  However, you might need a bit less liquid. So remove a tablespoon of cream from the quarter cup and only add it back in, 1 teaspoon at a time, if your dough seems dry and does not form a ball.
Find this recipe and video at https://marysnest.com/how-to-make-easy-slice-and-bake-healthy-crackers/
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