Homemade Wheat Thyme Crackers Recipe

Thumbing through an old Victoria magazine I saw this cracker recipe I had been meaning to try (along with a lot of other recipes). This time, however, I earmarked the recipe and put it in the kitchen, so I would remember to make it. Today it sounded nice to have a crispy snack, so the Homemade Wheat Thyme Crackers recipe was pulled out for a fun snack.

These crackers remind me of homemade Wheat Thins. The flavor is delicious, and they are homemade with good ingredients. Afterwards, I topped them with brie cheese, wild Maine blueberries, a drizzle of honey, and dried thyme for a sweet and savory snack. Crackers are fun and easy to make, but there are a couple things to remember, so don’t forget to read the tips below. Additionally, there are a couple of changes of my own made to the original recipe which are also noted. Have fun with toppings, serve them at a party, or just snack on them!

Homemade Wheat Thyme Crackers Recipe

Original recipe from: Victoria Magazine, Hoffman Publications LLC, Mar/Apr 2011, pg 86

3/4 cup plus 2 tbsps. of semolina flour

1 cup plus 1 tbsp. of whole wheat pastry flour (original recipe uses regular whole wheat flour)

1 tbsp. of flaxseed (I like to add dietary fiber when I can, so flaxseed was added. The original recipe does not call for this and it is optional)

3/4 cup of warm water

1 tsp. dried thyme leaves (original uses 2 tsps. of fresh thyme)

3 tsps. of honey (original recipe uses only 2)

1 tsp. sea salt

1/4 cup olive oil

Extra olive oil for brushing

Kosher salt for sprinkling

Combine the first 8 ingredients in a mixer and combine. Allow the mixer to knead the dough a couple of minutes. Next, let dough rest about 15 minutes. While dough is resting heat the oven to 425 degrees and flour a cutting board. Put dough on floured board and coat in flour for rolling. Roll the dough thin (1/8 inch). Using a pizza cutter, cut the dough into small squares. Brush the squares with olive oil and then sprinkle the tops with kosher salt and flaxseed (optional). Bake on cookie sheets for 6-8 minutes until brown. Cooking time will depend on thickness of dough. Under-baked cookies tend to be soft in the middle. The crackers should be brown and bubbly.

Tips for making crackers

Work with dough on a well-floured surface.

Roll dough thin. The original recipe calls for rolling dough 1/4 inch, but I found my crackers were apt to be soft in the middle. Rolling it thinner created crispy crackers.

Keep an eye on them in the oven. They bake quickly and you want them brown, but they can also over-bake quickly.