My husband is a cracker-fiend, and he’d been missing them like crazy after we eliminated most forms of processed foods (aside from a splurge now and then). Imagine how happy he was when I whipped up several dozen of these homemade wheat thins, which taste like the real thing and yet are surprisingly easy to make!
Be sure to store these in a dry, air-tight container. I actually save those little silicon anti-dessicant packets they stick in new purses or shoe boxes and toss a couple in with my homemade crackers to keep them crisp.
Homemade Wheat Thins
- 1 1/4 cups whole wheat or Spelt flour (I use Spelt and it\'s awesome)
- 1 1/2 tablespoons honey
- 1/2 teaspoon sea salt, plus extra to sprinkle later if desired
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter cut in small cubes
- 1/4 cup water
- 1/4 teaspoon vanilla
- Preheat oven to 400 degrees F.
- Line two rimless cookie sheets with parchment paper or Silpats.
- Add the flour, sugar, salt and paprika to your food processor bowl. Pulse a couple of times to combine, then add the butter cubes. Pulse repeatedly until it resembles a coarse meal. (Not too long, or the crackers will be tough.)
- In a cup, combine the water and vanilla. Pour over the ingredients in the food processor bowl and process until the dough just clears the sides and rides the blade. Add tiny amounts of water if needed.
- Put 1/4 of the dough between two pieces of parchment paper or Silpat mats. Roll to 1/16th an inch thick.
- Remove the top paper/mat and, using a pizza cutter or knife, cut the dough into Wheat Thin-sized squares. If you\'re picky (like I am), trim the dough edges so you have perfectly straight line. Use a toothpick to poke holes in the center of each square if you like.
- Transfer the parchment paper or Silpat to a cookie sheet and bake until crisp and browned, about 5-10 minutes. Rotate the sheet in the oven halfway through cooking. If some of the thinner ones are browning too quickly, remove them from the oven. The crackers DO burn quickly so be sure to watch them!
- Repeat the above steps with remaining dough, rolling and cooking one sheet at a time so the dough doesn\'t dry out.
- Sprinkle the crackers with salt the instant they\'re out of the oven if you\'d like.