Alright, so I got this idea to make some whole wheat peanut butter crackers the other day. Been wanting something crunchy and kinda healthy-ish to snack on, you know? Decided to just dive in and see what happened.
Getting Started & Mixing
First thing, I pulled out the stuff I thought I’d need. It wasn’t much:
- Whole wheat flour – had a bag sitting in the pantry.
- Peanut butter – the creamy kind, ’cause that’s what I had.
- A bit of oil – vegetable oil, nothing fancy.
- Some water – just regular tap water.
- Tiny bit of salt.
- Maybe a touch of sugar? Yeah, I think I added a spoonful, just a little one.
So I grabbed a decent sized bowl. Dumped in about a cup and a half of the whole wheat flour, the salt, and that little bit of sugar. Gave it a quick whisk with a fork, just to mix it up.
Then, I scooped in maybe half a cup of peanut butter. Added a few tablespoons of oil. Started mixing it all together with the fork. It got crumbly really fast, looked like wet sand.
I started adding water then, just a tablespoon at a time. Didn’t want it to get too soggy. Kept mixing until it started coming together into a rough dough ball. It was pretty stiff, not sticky really, which was good.
Rolling and Baking
Next step was rolling it out. I floured my counter – used more whole wheat flour – and plopped the dough down. Started rolling. It wasn’t super easy, gotta say. A bit crumbly around the edges. But I kept working it, trying to get it kinda thin. Maybe like, an eighth of an inch? Didn’t measure, just eyeballed it.
Once it was mostly flat, I grabbed a pizza cutter. Easiest way I could think of. Just rolled it across the dough to make little squares. Nothing perfect, just rough cracker shapes. Used a spatula to carefully lift the squares onto a baking sheet. I did remember to put down some parchment paper first, helps with cleanup.
Oh, right, the oven. Had that preheating while I was rolling. Set it to maybe 350 degrees F (around 175 C?). Once the sheet was full, I slid it into the hot oven.
I figured they wouldn’t take long since they were thin. Set a timer for 10 minutes but started peeking after about 8. Watched them pretty closely. They started looking dry and getting a little brown around the edges. I think I left them in for about 12 to 15 minutes total? Pulled them out when they looked golden brown and felt firm.
The Result
Let them cool right on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Gotta let them cool all the way or they won’t get properly crispy.
And yeah, they actually turned out pretty good! Nice and crunchy, definitely tasted the peanut butter and the whole wheat gave them that hearty flavor. Not too sweet, which is what I wanted. Perfect for a quick snack. Making them myself was pretty satisfying too. Might tweak it next time, maybe add some seeds or different seasoning, but for a first go, not bad at all.
