This Homemade Wheat Thins Recipe is one of my favorites to make. It’s easy, it only takes six ingredients, and it goes wonderfully with homemade pimento cheese or homemade bologna. If you’re a snack lover who is trying to cut out commercially-processed foods, this is one recipe you’ve got to try!
To make Homemade Wheat Thins you do need a food processor or a lot of elbow grease. If you’ll be making this recipe manually, be sure to watch this video on cutting-in butter.
Homemade Wheat Thins
Prep time:
Cook time:
Total time:
Serves: 4 dozen
It's easier than you think to make crispy, delicious wheat crackers!
Ingredients
- 1¼ cups whole wheat flour
- 1½ tablespoons honey
- ½ teaspoon sea salt, plus extra to sprinkle later if desired
- ¼ teaspoon paprika
- 4 tablespoons COLD unsalted butter cut in small cubes
- ¼ cup COLD water
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 400°F.
- Line two rimless cookie sheets with parchment paper or silicone baking mats.
- 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. If working without a food processor, place the flour, sugar, salt, and paprika in a mixing bowl and, using two knives in a sawing motion, cut the butter in 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 or mixing bowl and combine until the dough just clears the sides and rides the blade or forms a ball under your spoon. Add tiny amounts of water if needed.
- Put ¼ of the dough between two pieces of parchment paper or silicone baking mats. Roll to 1/16 inch thick.
- Remove the top paper/mat and, using a pizza cutter or knife, trim the edges of the dough to form a neat rectangle. Then, cut the dough into 1-inch squares. Use a toothpick to poke holes in the center of each square if you like.
- Transfer the parchment paper or silicone mat to a cookie sheet and bake until crisp and browned, about 5-10 minutes. Rotate 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.
Be sure to store these in a dry, air-tight container. I actually save those little silicone dessicant packets they stick in new purses or shoe boxes and toss a couple in with my homemade crackers to keep them crisp.
Equipment I’ve Used Making These:
Dearest Katie,
Wow, that recipe is a treasure and thank you so much for sharing this. Yes I do use Silpats, Silpain and Roul’Pat with lots of their forms too. That goes like a breeze.
Have a great weekend with your family and a Happy Thanksgiving coming your way.
Hugs,
Mariette