Wheat Crackers
12 servings
15 minutes
Wheat crackers are a crunchy treat with deep roots in Russian cuisine. Their recipe originates from the traditions of home baking, where the combination of flour, honey, molasses, and cinnamon gives them a cozy aroma and rich flavor. The light sweetness of honey harmoniously intertwines with the warmth of spices, creating a balanced taste with a delicate crispy texture. These crackers are perfect as an independent treat for tea or coffee and as a base for cheese or fruit snacks. Due to their simplicity in preparation and the availability of ingredients, they have become a beloved homemade snack. Their versatility allows for experimentation with add-ins, giving each cookie a unique flavor nuance. These crackers exemplify simple yet refined Russian baking that warms with their taste and aroma.
1
Mix the dry ingredients.
- Wheat flour: 1 glass
- Brown sugar: 0.5 glass
- Sea salt: 1 g
- Baking soda: 1 teaspoon
- Ground cloves: 0.1 teaspoon
2
Mix melted butter, honey, molasses, and milk in a separate container.
- Butter: 6 tablespoons
- Honey: 0 g
- Blackstrap molasses: 1 tablespoon
- Whole milk: 0.3 glass
3
Add liquid ingredients to dry ones, mixing continuously. Place the dough in the refrigerator for at least 1 hour.
- Wheat flour: 1 glass
- Brown sugar: 0.5 glass
- Sea salt: 1 g
- Baking soda: 1 teaspoon
- Ground cloves: 0.1 teaspoon
- Butter: 6 tablespoons
- Honey: 0 g
- Blackstrap molasses: 1 tablespoon
- Whole milk: 0.3 glass
4
Preheat the oven to 180 degrees. Grease two sheets of parchment paper with oil. Sprinkle with flour and shake off.
- Butter: 6 tablespoons
5
Take the chilled dough out of the refrigerator and divide it into two parts. Roll one part out to 3 mm, sprinkling flour on the rolling pin to prevent sticking.
- Wheat flour: 1 glass
6
Cut the dough into 5 rectangles and place them on a baking paper. Prick with a fork to make holes.
7
Mix sugar and cinnamon and generously sprinkle them on the crackers.
- Sugar: 0 g
- Ground cinnamon: 1 g
8
Bake for 12-15 minutes until the edges darken. Place the crackers on a rack to cool and repeat with the remaining dough.
