Wheat Thins are one of my favorite crackers. Just eat them plain or smack some cheese and/or some salami, and you can have a nice tasty snack right there. I never imagined that you can make them in your very own home. That’s kind of silly, huh? I always thought that you just buy crackers… never make them!
I guess since crackers are so cheap, why even bother making these from scratch? It’s always fun experiencing the process on how your favorite snacks are made and knowing exactly what’s in your crackers, but I still believe that the store-bought Wheat Thins are far more tasty.
Who knows, though? It might have been that I didn’t roll them out thin enough. Or that I enjoy eating the rare, burnt crispy Wheat Thins in the bag.
These crackers turned out more like a graham cracker consistency than a wheat thin consistency. I blame it on my lack of experience rolling out dough. 😛
I wouldn’t give up on making crackers from scratch though. I plan on making graham crackers from scratch next. These, too, are some of my favorite snacks. Wish me luck!
Homemade Wheat Thins
Recipe from Smitten Kitchen
makes about 36 crackers
1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon table salt, plus additional for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter, cold is fine, cut into small bits
- Combine the flour, sugar, salt, paprika and butter in a medium bowl. Using a pastry blender or your fingertips, work the butter into the mixture until mixture resembles coarse cornmeal. Add 1/4 cup (60 ml) cold water, stir with spoon until combined. Knead once or twice on counter.
- Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
- Divide the dough into more manageable sizes. With one ball, flatten it out into a VERY thin rectangle on a well-floured counter. I mean it when I say VERY. The thinner it is, the more crispies you will have. Frequently check to make sure your dough isn’t sticking, though; if it is, gently scrape a spatula underneath to lift it, then flour the counter again. Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares. Make lil’ tiny holes with a fork in each cracker.
- Transfer crackers to baking sheets, spacing them only a little as they really don’t spread. Sprinkle with additional table salt if you’d like to approximate the salty exteriors of the store-bought crackers. Bake crackers until crisp and bronzed, about 5 to 7 minutes. Keep an eye on them crackers. They will brown pretty quick if they are super thin.
- Cool in baking pans on racks. Crackers will keep in an airtight container for about a week, or freeze ’em! They’ll last a couple months longer.