dinner (11) bread (10) dessert (7) quick and easy (7) cookies (6) pasta (6) muffins (5) snacky (5) Paleo (3) Pie (3) chocolate (3) lemon (3) basics (2) breakfast (2) shrimp (2) soup (2) Pizza (1) apple (1) beverages (1) cake (1) dressings/sauces (1) nuts (1) prep (1) pumpkin (1) side dish (1)

Monday, March 28, 2011

Homemade Wheat Thins

Wheat Thins! Wheat thins make me think of my mom :) When I saw this blog with the recipe, I was super excited. Bonus-- they're REALLY easy to make!

Gather up your ingredients and throw them into the food processor, pulsing a few times. Then slowly add in the water. I ended up adding a little bit too much extra, so yours probably won't look this wet:

Then dump it out and knead it together just to get it to form a smooth ball, then roll out about a quarter of it at a time and cut it into squares.

Pay attention and make it an even thickness, or else some will burn and the thick ones will still be a little damp inside. Evenly-sized squares are nice too, but not necessary.

I found it incredibly satisfying to have a big pile of homemade crackers to snack on!

Cheese and crackers are my favorite!

Wheat Thins
Originally from King Arthur Flour Whole Grain Baking

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter
1/4 cup water
1/4 teaspoon vanilla
  1. Preheat oven to 400 F.
  2. Put dry ingredients and butter (cut into small chunks) into a food processor and pulse until it looks crumbly. 
  3. Combine the water and vanilla and slowly add them in, pulsing to combine. Only keep adding until a smooth dough forms. You might need to add a little bit more than 1/4 cup.
  4. Form the dough into a ball then divide it into four pieces and roll out one at a time. Make sure the surface is well floured and you flip the dough a couple of times to make sure it's not sticking.
  5. Once it's evenly rolled out to about 1/16 of an inch thick, cut it into squares. Using a pizza cutter is handy for this.
  6. Transfer the squares to a baking sheet (they can be almost touching, since they don't spread) and sprinkle with salt.
  7. Do the same with the rest of the dough.
  8. Bake one sheet at a time so you don't have to worry about one browning too much while you're not looking. It should take 5-10 minutes, depending on the thickness of your crackers. Watch them closely; they go from white to brown pretty suddenly. 
  9. Let the crackers cool on a wire rack and store them in an airtight container. 

1 comment:

  1. woah that's so cool! I've always heard crackers really aren't that hard but have never tried them. I bet Brent would love those with some extra seeds and things in them. Some day....