Wheat Thins

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Wheat Thins are like a blast from the past for me. I had some recently when my dad bought them for a long-distance road trip and boy did I rip into them. They were just as I remember them to be. Subtly sweet yet salty with that little bit of crunch. It also helps that it’s made out of wheat flour, so they’re pretty healthy IMO.

20160109_164443So after eating half a box of these, what did I do? Make my own of course. Only five ingredients are needed for this yummy snack box treat, and most of them you have on hand. Feel free to substitute the butter with oil for a vegan-ized version–it doesn’t affect the flavor too much.

The most important thing to note is to roll these out as thin as possible since they will rise slightly and then you’ll end of with a thick cracker (which is fine if that’s what you prefer). I personally prefer baking it as one large sheet and then cutting and returning it to crisp up in the oven since I find it easier to handle and the edges don’t brown as quickly. However, you can choose to cut the dough into small squares first, separate, and then bake if that’s your preference.

Note*** This version of the recipe is solely mine. When reposting, please cite me and my website.

Copyright june 2016 ©

20160109_164440

Wheat Thins

20160109_164440

Wheat thins made with all-natural ingredients that are a great snack and easy to make!

>>> Yields 100-120 crackers

Time:
-Prep: 20 min
-Bake: 12-15 min

Ingredients:

  • 1 1/4 C whole wheat flour
  • 1 1/2 tbsp white sugar/brown sugar
  • 1/4 C water
  • 1/2 tsp salt
  • 4 tbsp unsalted butter, softened

Instructions:

1) Combine the flour, sugar, and salt in a bowl. Cut in the butter and mix thorough. Add in the water and knead until a smooth dough forms.
2) Preheat the oven to 400 F.
3) Divide the dough into two pieces and roll out the dough onto a lightly floured surface into a large rectangle (~9 x 16). The dough should be about 1/16 inch thick or less if possible.
Tip: If your dough sticks, flip it over and keep rolling. (I like to roll it out directly on my non-stick oven mat)
4) Transfer the rectangle to a baking pan and repeat for the second ball of dough.
5) Bake the pans, one sheet at a time, for 5 minutes. Remove from the oven when it’s slightly starting to brown but still soft to the touch.
6) Using a knife or pizza cutter, cut the dough into squares about 1 inch wide. Transfer some of crackers to another pan if it’s too crowded to bake.
7) Return to the oven and bake for another 3-5 minutes until golden brown and crispy. You may need to flip them over or shift them around every 30 seconds. Keep watch on them every few seconds, especially near the end to avoid burnt crackers.
8) Repeat steps 5-7 for the second pan if you are doing it one pan at a time.
9) Let cool before storing in an air-tight container for up to 2 weeks.

Happy eats!

 

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