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Homemade Honey-Wheat Buttery Crackers

Homemade Honey-Wheat Buttery Crackers

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Honey-Wheat Buttery CrackersHands-on time: 10 min. Total time: 2 hr. 35 min.

Eating healthy should still be delicious.

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Buttery and salty with a slight sweetness, these are the homemade version of the crackers you love. Whole-wheat flour gives them a nutty taste. Make the dough in a food processor, and chill until ready to roll out. Brushing the tops with egg makes the crackers shiny.

Ingredients• 4.5 ounces whole-wheat flour (about 1 cup)• 4.5 ounces whole-wheat pastry flour (about 1 cup)• 1 teaspoon baking soda• 1 tablespoon sugar• 1 teaspoon salt, divided• 1/4 cup cold unsalted butter• 2 tablespoons canola oil• 1 tablespoon honey• 6 tablespoons water• 1 large egg• 1 tablespoon water


1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking soda, sugar, and 1/2 teaspoon salt in a food processor; pulse 3 times. Add cold butter, 1 tablespoon at a time, pulsing until coarse crumbs form. Add canola oil and honey; pulse until blended. With processor on, gradually pour 6 tablespoons water through chute, pulsing until dough just comes together. Divide dough in half; shape each half into a flat disc and wrap in plastic wrap. Chill 2 hours or until firm.

2. Preheat oven to 400°.

3. Working with 1 half at a time, roll dough to 1⁄8-inch thickness. Cut out crackers using a fluted round 1 3/4-inch cutter, rerolling dough once. Pierce each cracker decoratively 9 times with the flat end of a 6-inch skewer. Transfer crackers to a baking sheet lined with parchment paper using a thin spatula. Combine egg and 1 tablespoon water in a small bowl, stirring with a whisk. Brush tops of crackers with egg mixture; sprinkle evenly with 1/2 teaspoon salt.

4. Bake at 400° for 10 minutes or until lightly browned. Transfer to a wire rack; cool completely.

Note: You can store them in an airtight container in your pantry for up to 1 week. The dough can be stored in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Serves 18 (serving size: 4 crackers)CALORIES 98; FAT 4.6g (sat 1.9g, mono 1.4g, poly 0.9g); PROTEIN 2g; CARB 13g; FIBER 1g; CHOL 17mg; IRON 0mg; SODIUM 206mg; CALC 8mg

More Tasty Cracker Ideas:

Easy Homemade Cracker Recipe

A few years ago Mr. Crumbs brought some friends home after surfing. After a few hours, hunger began to set in. He asked if we had any cheese and crackers. Yes, we had cheese. No, we did not have crackers.

Instead, I made a tray of cut vegetables and homemade ranch dressing. Although satisfying for the moment, the crunch of celery is just not the same as the crunch of a cracker.

Ah, the forbidden cracker. A snack item that rarely sees the inside of our kitchen pantry thanks to the incredibly long list of ingredients on the box, or the incredibly large price tag on the organic box with a slightly shorter list at the grocery store. A lose/lose situation in either case that has left us alone in the dark when it comes to a starchy, solid crunch of a cracker to accompany our cheeses.

That is until I discovered how easy it is to make them at home!

Honey Wheat Einkorn Sourdough Rolls

A few batches later I had a successful sourdough recipe for deliciousness, which is simultaneously sweet and salty, soft and sturdy, and just about the best thing you'll ever taste!

I was so committed to bringing these rolls to Thanksgiving dinner, that I made them the morning of the meal and let them rise in the car for the 6 hour trip!

These sourdough rolls are delicious whether they are mopping up mashed potatoes and cranberry sauce, or stuffed with chicken salad and lettuce!

Can you make these rolls without einkorn?

Yes! For wheat flours that are not einkorn only one adjustment needs to be made!

Increase the milk from 3/4 of a cup, to 7/8 of a cup!

How to Store the Sourdough Rolls

You know me, I like to batch cook everything I can and these sourdough rolls are no exception!

At Room Temperature:
If you know that you're going to eat through an entire batch in a few days (no judgement, they are amazing), then just keep the rolls in a ziploc bag on the counter!

In the Fridge:
If you think it will take you more than 4 days to eat all the rolls, but you don't want to freeze them, just keep them in a bag or container in the fridge for up to 10 days.

In the Freezer:
This is my favorite method for storing bulk rolls! Freeze your rolls in one meal portions for your family by placing that many rolls in a freezer bag and just tossing them in the freezer!

For our family that is 3 rolls total, so I just use small snack bags.

To reheat them from the freezer, place the frozen rolls on a tray into a cold oven and set it to heat to 350°. Once the oven is pre-heated, check the rolls. They may be done, or they may need another 2-5 minutes to be warm all the way through!

How do I arrange or stack jarcuterie?

Arrange items in the 4 ounce jars in this order so they will stack easily.

  • Smaller items like nuts, seeds and small grapes can be place in the bottom.
  • Spreads and jams can also be placed in the bottom especially if crackers or vegetables are added for dipping.
  • Fold cold cuts like salami in so it creates a fan and place in the jar.
  • Wrap thin meats like prosciutto around string cheese and place in the back of the jar because those are taller.
  • Thread berries and small items like olives and mandarin oranges on plain or decorative skewers.
  • Add taller items like Grissini breadsticks, Pocky biscuit sticks, and skewers of fruit in the back so the shorter items will not be hidden in the front.
  • Then, fill in any gaps with smaller items like nuts, cubes of cheese, and blueberries that are not skewered.

21 mother’s day brunch recipes

Mother’s Day is just a few days away, and we’ve got brunch on the brain! These 21 recipes have you covered for all ideas from sweet to savory, food to drink, and everything in-between. Make Mom feel extra-special by making any one of these delicious and easy-to-follow recipes for Mother’s Day brunch this year.

Welcome! Hi, I’m Stephanie!

Baker, blogger, mama.
Lover of cookies and carbs.
Hater of washing dishes.

Fresh-baked. Freshly delivered.

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Homemade Honey-Wheat Buttery Crackers - Recipes

1 1/4 cups all-purpose flour
1 cup graham flour
1 cup (2 sticks) butter, at room temperature
1 teaspoon baking soda
3/4 teaspoon kosher (coarse flaked) salt
2/3 cup dark brown sugar

1 tsp vanilla
3 tablespoons golden syrup (or honey)

Whisk flours, baking soda and salt together, and set aside.

Beat butter and sugars together till fluffy. Add vanilla and honey and beat till smooth. Add the flour mixture and mix together on a slower speed, till it comes together in a soft dough. (It will be a little crumbly)

Place the dough on a piece of plastic wrap and press into a square, about 8 inches square (ish). Wrap tightly, and refrigerate for at least 2 hours, or overnight.

When you're ready to bake, pull the dough out to warm a bit. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Gently roll the dough out onto a floured surface. Make sure you sprinkle with flour whenever it gets sticky. This dough is a bit tricky, and tries to crumble on you, so whenever it cracks just stick it back together. Roll out to about 1/8 inch thick. Cut into squares, or use cookie cutters. (I used a tiny square tupperware, the stars didn't work out)


We're out of town, April, with varying degrees of internet connections. I just got a chance to catch up - huge congrats on making the choir! What a chance to shine! I'm so proud of you for taking the chance. And a personal trainer - woo-hooo! You won't regeret it - we go to the YMCA every day - yes, you'll waddle at first but eventually you'll have a spring and a bounce to your step (and a song in your heart -just had to add that)! Gosh - graham crackers and brussels sprouts - two of my fav things that I just have to make when we get home!

Oh my . . . how gorgeously delish they look. We can't get graham crackers over here. I use digestive biscuits instead, which works fine, except for the fact that they are round instead of rectangular.

I made my own Digestive Biscuits this week, and they were the same . . . not quite like Digestives, but very scrummy, and yes . . . like the older, more glamorous cousin of the Digestive Biscuit. I'm going to remember that when I write about them, and tell them you told me to say that! lol
Love you much. xxoo

PS - about the personal trainer. I'd do a Jane Fonda and say Go for the Burn!

Those look so so good!! I want to try and make them. key word "try" :) Miss you guys!

Types of honey

Honey can be mild or spicy, buttery, fruity, herbal, or woodsy, depending on the source of the nectar.

Orange blossom honey: This white to extra-light amber honey is bursting with orange notes. Give it a go in salad dressings and marinades, or pair it with creamy cheeses, such as Brie, goat cheese, and Camembert.

Alfalfa honey: Nectar from the violet-colored blooms of alfalfa make for a mild-flavored and light-amber honey. Its neutrality makes it ideal for baking and cooking. Try it in marinades for fish or chicken, too.

Clover honey: With its pleasantly mild taste and flowery aroma, clover honey is a popular choice for tabletop or baked goods. It will sweeten, but not dominate, a recipe.

Avocado honey: It doesn&apost taste like avocados, but if you love molasses, you&aposll love this variety. Bees create a velvety, dark, robust honey from avocado flowers. Try it in rich chocolaty or nutty desserts, or use it to top off pancakes or waffles.

Buckwheat honey. Bees that pollinate buckwheat produce this dark, flavorful honey with pronounced notes of malt. Its strong flavor makes it a popular ingredient in baked goods and even barbecue sauces. You can even try it in place of molasses.

Honeycomb is fun as a novelty — try spreading it on toast — but it&aposs not useful in recipes. Honey butters and creams are generally in a crystallized and semi-solid form they&aposre best used as spreads, as they tend to be more expensive than liquid honey.


  • Old Fashioned Chicken Salad
  • Chicken Bacon Salad
  • Chicken Apple Salad
  • Buffalo Chicken Salad
  • Pineapple Chicken Salad
  • Chicken Salad with Strawberries and Sugared Pecans
  • Oriental Chicken Salad
  • Cranberry Cherry Grape Chicken Salad
  • Creamy Grape Salad
  • Pistachio Fruit Fluff (Watergate Salad)
  • 24 Hour Fruit Fluff Salad
  • Ranch Potato Salad 
  • Old Fashioned Potato Salad
  • Red Potato Salad with Vinaigrette Dressing
  • Easy Potato Salad with Buttermilk Dressing
  • Mayonnaise Free Potato Salad
  • Baked Potato Salad

  • Strawberry Pretzel Salad Pie
  • Strawberry Pretzel Salad for a Crowd

The Lowdown on Saltines

"Yes, that is true they can neutralize acid," says C. Prakash Gyawali, MD, a gastroenterology professor at Washington University School of Medicine in St. Louis. "Actually, eating anything can neutralize acid, but crackers have been noted to reduce the burning sensation."

According to the Cleveland Clinic, the burning check discomfort that people describe as heartburn is often caused by stomach acid backing up in the esophagus. Doctors refer to this as acid reflux. If you have it often, your doctor may diagnose you with a condition called gastroesophageal reflux disease (GERD).

Are Whole Wheat Ritz Crackers Healthy?

Whole wheat Ritz crackers have the potential to be healthy…if they actually existed.

Above is a photo of Honey Wheat Ritz because I couldn’t find Whole Wheat Ritz but it doesn’t matter because both versions have the same problem.

They are not 100 % whole wheat.

They are made with whole wheat flour as you can see here:

Ritz Whole Wheat Crackers Ingredients:


But they are also made with regular flour, sugar, and high fructose corn syrup. Alas, the addition of one healthy ingredient - whole grain wheat flour - doesn’t make them healthy.

Whole Wheat Ritz Crackers Nutrition for 5 crackers:

70 calories, 2.5 g fat, 0.5 g saturated fat, 10 g carbohydrates, 2.0 g sugar, 1 g protein, 1 g fiber, 120 mg sodium, 2 Green, 2 Blue, 2 Purple WW SmartPts

What we love about Ritz crackers isn’t about healthy eating. It is the wax paper sleeve and the melty mouth feel of the crumbs hitting your tongue. Just buy the original Ritz if you love them and understand you are having something closer to a cookie than a cracker.

Want to eat something closer to cracker? Walk a little further down the cracker aisle for another offering by Nabisco.

Again, I found Triscuit minis instead of regular sized Triscuits because they weren’t in the store either. Oh man. But these are a much better choice than Ritz and I would even go as far as to call them healthy.

Those melty Ritz crackers are too easy to inhale.

Here is the nutrition in one serving of Triscuits (6 crackers):

120 calories, 3.5 g fat, 0 g saturated fat, 20 g carbohydrates, 0 g sugar, 3 g protein, 4 g fiber, 160 mg sodium, 3 Green, 3 Blue, 3 Purple WW SmartPts


Triscuit is easily the healthier choice over Whole Wheat Ritz.

You could also make your own whole wheat cracker with my handy dandy whole wheat cracker recipe and save yourself some money.

What do you think? Are Ritz whole wheat crackers healthy? What are your favorite crackers?

Other posts you might like:

The Best Brand Of Crackers (Your Own)

Since this site is called "Snack Girl", I get a bunch of questions about crackers. Frankly, I am pretty lost in the cracker aisle myself.

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I do not think wheat Ritz are healthy, but they taste pretty good. A healthy cracker option is Wasa. There are three flavors and have a very nice crisp. You can put toppings on them like reduced fat cream cheese, peanut butter or use them as a pizza crust. Give them a try. 3 large cracker sheets(like graham cracker size) are 2 points.

Not really a big cracker eater. However, when eating them, if I'm going to be 100% honest, I want the full cracker experience taste-wise. Regular Ritz, Keebler rectangular Club crackers, etc. Buttery and delicious. Wheat Thins are pretty tasty, too For the gold standard, though, it would have to be Carr's Whole Wheat. They are thick and super tasty.

I like Triscuits because they only have 3 ingredients and I can pronounce all of them. They're good with a wedge of Laughing Cow.

Why are you still eating grains like this? I love Ritz crackers but they are full of unhealthy things like wheat flour, sugar, vegetable oil and high fructose corn syrup. These are all inflammatory elements that can cause pain and disease. This is the perfect storm for diabetes. Carbs are related to a fatty liver and heart disease. However, healthy fats are good. And, I stay away from anything low fat. I eat berries in full fat cream topped with stevia or monk fruit sweeteners. I have been intermittent fasting for about 9 months now and have lost 40+ lbs. (I am 70 and was very overweight.) I have adopted a keto lifestyle. I eat one meal a day (OMAD) which includes healthy carbs and indeed some whole grains on occasion. Steel cut oats are my favorite once in a while. I watch Dr. Eric Berg's videos which helped me to find out healthy from unhealthy foods. A diet high in veg and good fats as well as 3 to 4 ounces of grass fed meat, fish or chicken and lots of eggs. Whole eggs are full of essential vitamins and protein. There are lots of keto snacks available as well as aged cheese, and peanut butter without additives. This is my new fat bomb. Fat is so important to the absorption of D3 and other vitamins. MCT medium chain triglycerides are great fats and can be found in grassfed butter and coconut oil not in the highly processed veg oils. You should always check with your doctor before starting a fast but a healthier diet free from processed foods is not such a bad idea. BTW, Wasa crackers are pretty healthy for a carb I would just be aware of what I top them with. For me, it would be lots of butter! LOL I prefer to get my carbs from fruits and veg. Berries seem to be the healthiest. Organic and grass fed is the way to go. Also, keto is ketosis and ketosis is the metabolic process by which the body burns fat. The body burns sugars first and when sugar (carbs) is exhausted the body begins to burn fat. This really works and when I started eating *real* (no processed, fried or fast food and low carb) food, the fat just started burning off. Check out Dr. Berg on Youtube, he can answer all your questions as well as your own Dr. and nutritionist.

I do not like regular Triscuits. They need flavor for me to eat and enjoy them. I like all varieties of Ritz. Serving size is 5 crackers. Pair them with a sensible topping and I have a snack I can eat and enjoy. This is a sometimes snack, not a regular go to snack.

I definitely enjoy reading tips from Snack-girl! More into her insight and messages, then the comments section. Appreciate how she gives us advice, without judging our choices. Really love her website in general!


I occasionally enjoy organic Triscuit Thins with a hummus dip but my fav cracker is Mary's Gone Crackers, any flavor. It's taken awhile but I've kicked most of the old cravings. I'm going to try making my own crackers [one day] from Lavash or SOS-free pitas. See this at 10:45 .

Love Mary's & Triscuits as well. I eat them when I, well, need to move things along a bit!

I love Triscuits, they are my go to cracker. Plain, with cheese, tuna. pretty much anything. Making your own crackers from lavash is ridiculously easy, try it soon! -)

I LOVE Triscuit minis.

On blue, 19 of them and strings cheese cult into 12 round discs = 3 pt snack.

Jodee Money on May 9, 2021


Favorite cracker is Goldfish. But since I can no longer have gluten crackers are out. There aren’t any good ones that are GF I have tried.

Hi Annette, to answer your question, Intermittent just means you fast for a certain length of time and take breaks in between by eating 2 or 3 meals instead of one. I am on a keto, OMAD (One meal a day), 24+ hours fasting currently. It takes 3 days to get into ketosis (Keto) which is fat burning. Your body burns sugar (carbs) first then goes for the fat after that. Believe it or not, eating fat burns fat. I eat whole grass fed butter and whole fat cream, meats with high fat content like hamburger or bacon but in small portions of 3 to 4 ounces, lots of salads, avocados, broccoli, tomatoes, and other low carb veg, no-sugar peanut butter, celery, bone broth, fruits like blackberries and blueberries (low carb), and no grains while on keto. In between keto fasting, I take a break, my reward? (intermittent) and eat other foods like steel cut oatmeal, small amounts of grains. I always avoid simple sugars though except for complex carbs like bread or pasta. This takes me out of ketosis but it is good for my morale in my opinion and I can always go back to fasting. There are so many good keto foods though that make fasting enjoyable. Best of all, fasting gets rid of my brain fog and I have more energy overall and sleep like a baby. A bonus, my blood sugar has been normal the last three days no insulin needed. This means I am becoming more insulin sensitive instead of resistant to the insulin my body produces. If you watch Dr. Berg's videos, he and his wife have some great recipes. I fought doing this lifestyle for a long time but one day decided I would try it and I love it because there is so much flexibility. Anyway, good luck whatever you decide to do. Of course, you should always check with your licensed physician before making these changes. This is only my experience and yours may be completely different. It is not for everyone. If you have more questions, I will be glad to answer if I can. :)