These small, crisp crackers bring to mind a relaxed get-together. Present them along with a crock of cheese -- we like Stilton.

Martha Stewart Living, November 1997


Recipe Summary

Makes 90


Ingredient Checklist


Instructions Checklist
  • Heat oven to 325 degrees. In a food processor, pulse the flours, wheat germ, and table salt. Add the butter; pulse until mixture resembles coarse meal. With machine running, gradually add honey and milk; process until the dough comes together.

  • Transfer the dough to a lightly floured surface, and divide into four equal parts. Roll each into a 9 1/2 -by-10 1/2-inch sheet, 1/8 of an inch thick. Transfer to ungreased baking sheets. Score into 1 1/2-inch squares. Using a fork, pierce each square 3 times.

  • Brush egg white over dough; sprinkle with kosher salt. Bake for 20 minutes, until crackers become stiff. Turn with spatula; bake an additional 6 to 8 minutes, or until crackers are light brown and firm to the touch. Transfer to rack to cool. Store in an airtight plastic container.