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Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Lunchbox recipe: Wholewheat crackers:

Looking for some nutritious inspiration for your child’s lunchbox? Try this recipe from Ebony Malcolm’s ‘Neat 2 Eat - Everyday Lunchbox Recipes & Fun with Food.’
By Motherpedia
Date: March 02 2013
Editor Rating:

Mother Ebony Malcolm is on a mission to minimalise processed lunchboxes and make mums’ mornings a little bit simpler with her book Neat 2 Eat - Everyday Lunchbox Recipes & Fun with Food.

Ebony’s recipes use the Japanese Bento lunch concept making normal lunches like rice, meat, vegetables into intricate characters, themes, or even people or places.

This book teaches parents and kids how to have fun with food again and also gives everyone that healthy alternative, making sure your kids get the best source of nutrients for every meal of the day.

Give this Wholewheat Crackers recipe from the book a try!


1 1/4 cup of wholemeal flour

55gms of unsalted butter, cold, cubed

1/4 teaspoon of paprika

1/2 teaspoon of salt + a little extra for sprinkling before cooking (you can bake them without sprinkling with salt)

4 teaspoons of sugar (or 1 1/2 teaspoons of Natvia)

1/4 cup of water + 2 teaspoons


Preheat oven to 200 degrees, line a baking tray with baking paper and set aside.

Place all ingredients (except the water) into a food processor and give it a wizz, once the butter has been worked through slowly add the 1/4 cup of water a bit at a time, the mixture should start to come together (you can make this recipe without a food processor you will just need to rub the cool butter into the flour mix using your fingers).

Scoop the dough into a ball, if it’s still a little dry kneed in the extra 2 teaspoons of water, one at a time.

Roll about 1/3 of the dough out at a time onto a sheet of baking paper (this is just because it’s easier than trying to do it all in one go), the thinner the better. Use a shape cutter, cookie cutter, bento mini cutter or you could even use a pizza cutter to cut the dough into little squares/shapes.

Gently peel each cracker off the baking paper and place them on to your baking tray with a little gap between each one, there is no need for a huge gap as they do not spread.

Lightly sprinkle with salt (you can skip this step if you like as it’s purely for taste).

Bake in the oven for 5-10 minutes or until lightly brown. Keep an eye on them though as they can burn pretty quickly.

Pop them on some wire racks to cool completely before serving and enjoy!

You can store these in an air-tight container for about a week (if they last that long). The little crackers will puff a little while cooking so if you’re going to make them without cute little faces it might be a good idea to prick some holes into each cracker.

Like to try other recipes from ‘Neat 2 Eat - Everyday Lunchbox Recipes & Fun with Food’? We have 3 to giveaway to Motherpedia members.

If you would like to win a copy of Neat 2 Eat – Everyday Lunchbox Recipes & Fun with Food worth $20, simply be a motherpedia subscriber and tell us why you’d like a copy in 25 words or less in the form below. 

For further information on Neat 2 Eat visit:

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