Wheat Crackers with Sea Salt

Most of us don't have time to make homemade crackers on a regular basis 😅, but everyone should make them at least once 😉. And they're actually easy to make since there's no yeast / no kneading. I found a spelt sea salt cracker recipe in Kroger's, My Magazine and the crackers looked so darn cute, I just had to try it. I used white whole wheat flour instead of spelt and had to increase the amount of buttermilk to get the dough to form a ball. When you have a little extra time, give this recipe a try. These crackers taste a bit like Wheat Thins (but no additives ;o) They are delicious with any cheese ~ and also avocado dip!

Ingredients

• 1 cup white whole wheat flour
• 1/2 tsp salt
• 1 tsp sugar
• 1 Tbsp cold butter, cut into chunks
• 1/3 cup and 2 Tbsp cold buttermilk
• Just a little sprinkling of sea salt

1. Preheat oven to 325 degrees. Mix flour, salt and sugar together. Add flour mixture to food processor; add butter chunks and pulse until mixture resembles a coarse corn meal.
2. Sprinkle 1/3 cup of buttermilk evenly over flour mixture and pulse a few minutes; add remaining 2 tablespoons of buttermilk and continue to pulse until dough forms a ball.
3. Remove dough to a lightly floured surface.  Using a rolling pin, working from the center of the dough out, roll into a 10-inch by 12-inch rectangle, making sure the dough is not rolled thinner near the ends.  (Do not over-roll the dough or the crackers will be tough instead of crisp.) Trim uneven edges with a sharp knife. Sprinkle very lightly with sea salt and gently press salt into the dough with rolling pin. 
4. Score the dough into cracker-sized grids. (I used a clean ruler and sharp knife to make even 1-inch by 1-inch squares.) Using a fork, prick some holes over the knife lines to prevent puffing ~ this will also make it easier to break the sheet into crackers after baking. Transfer dough to a baking sheet.
5. Bake crackers in preheated oven for 20 minutes (rotating tray after 10 minutes); reduce heat to 200 degrees and cook an additional 5-7 minutes, or until golden brown (but not overly-browned). 
6. Transfer crackers to a wire rack to cool. Break into crackers. Store unused crackers in an airtight container. Mission accomplished!