Homemade Wheat Thins

What goes well with soup?  Crackers!  Who didn't have any in the house?  We didn't!

Until, that is, I made some.

These were easy and not messy to make and quick to go from recipe to table.  All qualities I value in the middle of the day when all the kids are up.

These homemade crackers are so much like the box version, yet so much better.  There are no preservatives in them at all, but who needs them when we gobble them down so fast anyhow?  These would make a good munchie for movie night, they go well with soup, they'd stand up to a dip (I'm thinking a Mexican 7 layer dip), they'd be impressive at a potluck and they're great for lunch boxes... I'm always on the hunt for things to put in lunch boxes.

The dough was easy to throw together and was a dream to work with.  Even the scraps could be reworked so there's no waste. 

Roll the dough as thin as you can, don't be afraid.  Thinner dough = crispier cracker; a thicker dough = slightly chewy cracker, but still delightful.  You choose, try two different thicknesses on two pans to find out what you like.

I rolled it out on a floured surface, slid it onto a baking sheet and cut it with my pizza cutter on the pan.  I didn't spread them out at all, just baked them in that form.  It went really well that way, they cooked evenly and didn't stick together.



Once they were cooked, they cooled on the baking pan on a cooling rack.  When they were perfectly cooled I put them into a big mason jar for storage. 

I found three blogs with the exact same ingredients and proportions, so I figured it was a sure-shot.  Here is one, and another, and another.  Happy reading.

Homemade Wheat Thins
from the three blogs mentioned above
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 (or Earth Balance)
1/4 cup water (you might need to add a little more)
1/4 teaspoon vanilla
- whisk dry, cut in butter to homogenous and crumbly
- add water to vanilla and add to flour mixture.  Start to combine with a fork then get your hands in there and work the dough, it should not be sticky.  If you find it won't hold together, add a drop more water until it does.
- divide in four balls (easier to work with) and lightly flour your work surface and rolling pin.  Roll out thin, aiming for 1/16"
- slide the sheet onto a cookie pan, cut into desired size and shape, sprinkle with kosher salt if desired.
- bake at 400F for 8-10 minutes, watch closely
- store in airtight container