This Homemade Wheat Thins Recipe is a super fast way to satisfy your snack cravings. It takes fewer than 15 minutes, and most of those are waiting for them to bake! If you keep whole wheat flour in the pantry, you probably already have everything else you need to make Homemade Wheat Thins, too.
TIPS
When following the recipe, pay attention to the notes about using COLD butter and water. Pulsing cold butter into the other ingredients helps your crackers stay light and crispy when those tiny bits of butter melt in the oven and leave little pockets of air.
Avoid over-mixing for the same reason: it’ll destroy those butter bits and lead to a dense – but still delicious – cracker.
SERVING IDEAS
These Homemade Wheat Thins go well with slices of cheese, of course. Or slather them with some homemade pimento cheese or even hummus or baba ganoush. If you’re really into making snack foods from scratch, they also pair well with homemade bologna.
EQUIPMENT
To make Homemade Wheat Thins you need a food processor or two knives. If you’ll be making this recipe manually, be sure to watch this video on cutting-in butter. You’ll also want parchment paper or silicone baking mats, a cookie sheet, and a baking rack so air can circulate around them as they cool.
STORAGE
Like any cracker, these Homemade Wheat Thins need to be stored in an air-tight container to keep them fresh. If they do lose their crunch, you can crisp them again in a 400°F / 200°C oven for 2-3 minutes – just be sure to let them cool on a rack before serving.
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Homemade Wheat Thins
For snack lovers trying to cut out commercially-processed foods, this is one recipe you’ve got to try!
Ingredients
- 1 1/4 cups whole wheat flour
- 1 1/2 tbsp honey
- 1/2 tsp sea salt plus extra to sprinkle on top, if desired
- 1/4 tsp paprika
- 4 tbsp unsalted butter Very COLD and cut into small cubes
- 1/4 cup COLD water
- 1/4 tsp vanilla extract
Instructions
Preheat oven to 400°F / 200°C / gas mark 6 and arrange two oven racks in the center of the oven.
To the bowl of a food processor, add the flour, honey, salt, and paprika. Pulse 10 times to blend. Add the butter cubes and repeatedly pulse until the mixture resembles a coarse meal. Do not over mix!
Stir the vanilla into the water and pour it into the food processor. Run the processor just until the dough begins to clear the sides of the bowl and rides the blade. Add additional cold water 1/4 tsp at a time if needed. Divide the dough into thirds.
Put 1/2 of the dough between two pieces of parchment paper or silicone baking mats. Using a rolling pin, roll to 1/16th of an inch. Carefully remove the top paper or silicone mat. Repeat with the remaining dough and additional sheets of parchment paper.
Using a pizza cutter or table knife, trim the edges into neat lines then cut the dough into 1-inch squares. Optional: Poke a hole in the center of each square with a toothpick and sprinkle with additional sea salt if desired.
Leaving the crackers on the parchment, transfer them to cookie sheets and bake until lightly browned -- approximately 7 minutes. Halfway through, move the sheet on the upper rack to the lower one and vice versa.
Let crackers cool 2 minutes then, using a spatula, transfer them to baking racks to continue cooling. Store fully-cooled crackers in an air-tight container up to 1 week.
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