Wednesday, April 2, 2014

Homemade Wheat Thins

I readily admit, we went through these crackers in seemingly less time than it took to make them, but they sure were tasty! Worth the effort every now and again, I would say.

Original recipe from Kitchen Stewardship

1 1/4 c. whole wheat flour
1 1/2 Tbsp. sugar or honey
1/2 tsp. salt
1/4 tsp. paprika
4 Tbsp. butter
1/4 c. water
1/4 tsp. vanilla
kosher salt for topping

Preheat oven to 400 degrees. Combine flour, sugar, salt, and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Combine water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.

Roll dough out on a lightly greased cookie sheet or parchment paper, using only 1/4 of the dough at a time, and dusting with flour as needed. Roll dough out as thin as you can without tearing. Use a pizza cutter or sharp knife and cut dough into desired shapes.

If you have used parchment paper, just slide it onto the cookie sheet. Sprinkle crackers with kosher salt. Bake crackers until crisp and browned, 5 to 10 minutes. Watch crackers closely and remove when golden brown.

It would be fun to experiment with different flavor combinations, such as adding ranch seasoning, using extra honey, sprinkling with cinnamon/sugar, etc.

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