Homemade Wheat Thins

Courtesy: King Arthur Flour Whole Grain Baking Cookbook

YIELD: About 13 dozen crackers
BAKING TIME: 5 to 7 minutes

1. TO MAKE THE DOUGH: Combine the flour, sugar, salt and paprika in a medium bowl. Cut the butter into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.
2. Preheat the oven to 400 degrees F. Lightly grease baking sheets or line with parchment paper.
3. TO ROLL AND CUT THE DOUGH: Divide the dough into 4 pieces; keep the other pieces covered while you work with one at a time. Lightly flour your work surface and your rolling pin and roll the piece of dough into a large rectangle, which should be at least 12 inches square when trimmed. Keep your pin and the surface of your dough evenly floured. Flip the dough frequently to keep it from sticking, but too much flour will make it difficult to roll. Keep rolling until the dough is as thin as you can get it without tearing, at least 1/16 inch thick. Trim the dough to even the edges and use a pizza cutter or a sharp knife to cut the piece into squares approximately 1 1/2 inches wide.
4. Transfer the squares to a prepared baking sheet; you can crowd them together, as they don’t expand while baking. Sprinkle the squares lightly with salt, if desired. Repeat with the remaining pieces of dough. Save the scraps under plastic wrap and reroll them all at once just one time.
5. TO BAKE THE CRACKERS: Bake the crackers, one sheet at a time, until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast! Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

NUTRITION INFORMATION PER SERVING (20 CRACKERS, 29G): 18g whole grains, 101 cal, 5g fat, 2g protein, 11g complex carbohydrates, 2g sugar, 2g dietary fiber, 13mg cholesterol, 108mg sodium, 64mg potassium, 48RE vitamin A, 1mg iron, 7mg calcium, 53mg phosphorus.

These turned out unexectedly like the store bought ones! My first batch was kinda bendy though – I was afraid to leave em in the oven for fear of burning, but after that I kept checking every 30 seconds until they were darker and crispier. Eventually they went from wheat thin “cookies” to wheat thin crackers! Give it a shot! It is pretty easy!

Here’s where I got the recipe: http://www.foodbuzz.com/recipes/1765625-homemade-wheat-thins


8 thoughts on “Homemade Wheat Thins”

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  1. Krysta says:

    I am wondering if there is any alternative for the butter?

    1. Dorothy says:

      I am thinking coconut oil could replace the butter.

  2. Lucy says:

    Hi Casey,I know these are savoury crackers but im always looking for healthy sweet snack as we always have great options in our house we usually have loads of healthy low calorie savoury treats but no sweet.How could i make these a sweet treat,could i replace the paprika with cinnamon and leave out the salt?By the way your videos ahve me hooked! i do them all the time and i run and get great enjoyment from having someone so encouraging!
    Love Lucy xox

  3. Faten says:

    YUM! These are AMAZING! Thanks for the recipe! I definitely recommend this to everyone! I made mine slightly thicker and they’re still nice and crunchy!

  4. diana says:

    can i replace the paprika with cinnamon ?

    1. Cat says:

      I’m thinking no, because then they would taste like cookies; paprika is a salty taste:)

  5. Christyn says:

    What would the measurements be for just the serving size (20 crackers) ?

  6. vidya says:

    Hi Cassey,
    I made these at home and they are soo addictive to munch on 🙂
    Makes me happy that I have something healthy and salty/spicy to munch on while studying without having to worry about packing on the lbs!
    I added Italian seasoning (no salt) to the mix and baked them and it turned out amazing!
    Also made some and sprinkled masala powder on them after 🙂
    – vidya