Crispy Whole Wheat-Maple Crackers

These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards.

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  • Servings: makes four 12-inch rounds

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  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup whole wheat flour
  • 1/4 cup maple sugar (see Note), plus more for sprinkling
  • 1 teaspoon salt
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces
  • 1/3 cup water
  • 1/4 cup pure maple syrup, plus more for brushing

How to make this recipe

  1. In a food processor, combine both flours with the 1/4 cup of maple sugar and the salt and pulse to mix. Scatter the butter on top and pulse until a coarse meal forms. Add the water and 1/4 cup of maple syrup and pulse until the dough comes together when you pinch it. Scrape out onto a work surface and press together. Divide the dough into 4 equal pieces and shape into disks; wrap in plastic and refrigerate until well-chilled, about 1 hour.

  2. Preheat the oven to 400° and line 2 baking sheets with parchment paper. On a floured work surface, dust 1 disk of dough with flour. Roll out the dough to a 12-inch round and transfer it to a prepared baking sheet. Repeat with 1 more disk of dough. Brush the rounds with maple syrup and sprinkle with maple sugar.

  3. Bake the crackers for about 18 minutes, until crisp; shift the baking sheets from top to bottom and front to back halfway through. Transfer the crackers to racks to cool completely. Repeat with the remaining 2 disks of dough. Break the crackers into large shards and arrange in gift boxes.

Make Ahead

The crackers can be stored in an airtight container for up to 2 weeks.


Maple sugar, made from reduced syrup, is available at specialty food stores.

Contributed By Photo © John Kernick Published December 2012

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