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.