Homemade Wheat Thins

Alright, so I totally meant to do a What I ate Wednesday post today, but I completely forgot to photograph my food. Alas, I can at least provide you with a totally delicious recipe for homemade wheat thins.

Is anyone else a huge cheap-o when it comes to buying groceries? If my mom is buying, I’m all for getting my expensive foods like coconut milk and protein bars. When I shop for myself though, I refuse to pay 4 dollars for a package of crackers. But I love me some wheat thins, so I took matters into my own hands!

 

Okay, so they aren’t quite as pretty as store-bought, but they have a very similar texture and flavor. AND NO PRESERVATIVES!

Homemade Wheat Thins

I got the recipe from sweetpeaskitchen

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt, plus extra for topping
• 1/4 teaspoon paprika
• 4 tablespoons (1/2 stick) unsalted butter, cut into 1/4-inch cubes
• 1/4 cup water
• 1/4 teaspoon vanilla

Directions:

1. Preheat oven to 400 F.  Line two baking sheets with parchment paper.
2. In a bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt and paprika. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and vanilla and mix on low speed just until the dough pulls together. (My dough was still pretty dry so I had to add slightly more water before it came together.)
3. Divide the dough into 4 equal pieces, cover with a towel so they don’t dry out. Working one piece at a time, on a lightly floured work surface, roll one of the dough pieces into a large rectangle, 1/16-inch thick. Using a pizza cutter, cut the rectangle into squares about 1 to 1 1/2 inches wide.
4. Transfer the dough squares to the prepared baking sheets. You don’t need to leave much space in between the crackers-they don’t spread at all in the oven. Sprinkle lightly with salt and cover with a towel. Repeat the rolling and cutting process with the remaining 3 pieces of dough. Save all of your scraps under the towel and reroll them all at once to create a final batch of crackers.
5. Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.  Check the crackers after 5 minutes to remove some of the thinner ones that are browning too quickly and return the remaining crackers to the oven to finish baking. Transfer crackers to a wire rack and allow to cool completely before storing in an airtight container.

Yields: about 64 crackers

Source: adapted from Tracey’s Culinary Adventures, originally from King Arthur Whole Grain Baking Cookbook

When I made the recipe, I left out the paprika, simply because I didn’t have any. They still turned out great! If someone bakes them with the paprika let me know how they turn out! Also, I’m thinking these would be delicious with a little more sugar and cinnamon added to them…sweet crackers

XOXO,

Jamie

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