Homemade Wheat Thins

Submitted by United Church of God on Thu, 2011-04-21 10:25
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Description

These taste just like the real thing, only they’re unleavened. You do need to roll the dough very

thin, and bake the crackers until they look just about brown.

Summary

Yield
C
Source

Jeannette Reinoso

Prep time45 minutes

Ingredients

1 1⁄2Cupflour (unbleached white)
1⁄2Cupflour (unbleached whole wheat)
1⁄2Cupsugar (granulated)
1⁄4Teaspoon (Metric)salt
2Tablespoonbutter
2⁄3Cupmilk
1Teaspoonsalt

Instructions

 

    • Combine flours, sugar and salt.
    • Cut in the butter with a pastry blender until the mixture resembles coarse meal.
    • Blend in the milk slowly, adding just enough to form a dough that will hold together in a cohesive ball.
    • On a floured surface, roll the dough until it is very thin, 1/16 to 1/8 inch.
    • With a small square cookie cutter or knife, cut the dough into squares. (At this point, I freeze the shaped crackers in a large rectangular freezer container, and layer the ready-to-bake crackers between waxed paper inside the container.)
    • When ready to bake, place crackers onto an ungreased baking sheet.
    • Prick each cracker several times with a fork and sprinkle with salt.
    • Bake for 20-25 minutes.  

Notes

  • This dough can be made ahead of time and frozen until ready to bake.

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