Homemade Wheat Thins

January 8, 2012 at 6:05 pm Leave a comment

Close, very close. Thank you Kitchen Simplicity!

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon paprika
4 tablespoons butter, cold and cut into cubes
1/4 cup water (plus more, if necessary)
1/4 teaspoon vanilla

In the bowl of a food processor, mix together flour, sugar, salt and paprika and pulse

Toss butter into flour mixture and pulse until you get a coarse meal

Mix together water and vanilla
pour over flour mixture and mix, dough should be evenly moistened but not sticky (add a bit more water if necessary)
divide the mixture in half and form into balls

On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired)
cut into squares using a pizza cutter and a ruler for guidance
sprinkle with a bit of salt (and/or other toppings if desired)
slide parchment paper and crackers onto a baking sheet after removing the scraps

Bake at 400º F for 10-12 minutes or until browned and crisp
cool completely and store in an air-tight container at room temperature

Makes approximately 60 crackers (well, depending on the size and shape you make them)

Note: … a few days later.
These have to be rolled very thin and baked until totally browned to stay crisp. One day in a container and they turned soggy.


Entry filed under: Breads, For One or Two. Tags: .

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