Homemade Whole Wheat Crackers

In a large bowl, sift together the first five ingredients: both flours, sugar, salt, and the baking soda. Pour into a food processor bowl. Add the butter and process together in the food processor, pulsing. Add the buttermilk and pulse until it forms a ball. Let rest for 10 minutes.

Roll the dough into four or six balls. Roll balls in wheat germ. Roll each ball out on a greased cookie sheet that has been sprinkled lightly with extra wheat germ (or whole-wheat flour). You want to sprinkle the sheet with something as the dough tends to stick. That’s why I also roll it out directly onto the cookie sheet. Trying to transfer it onto the cookie sheet didn’t work so well for me.

Roll out very thin or they won’t get crispy. Sprinkle lightly with salt. Cut into diamond shapes with a pastry wheel.

Bake at 350 degrees for 20 to 25 minutes. Let cool and store in a covered container.

Eat as is or serve with my Christmas Cheese Ball.

(Inspired by a recipe from Tightwad Gazette by Amy Dacyczyn)