Homemade Wheat Thins
By
Jeannette Reinoso
These taste just like the real thing, only they’re unleavened.
Preparation time
40 minutes
Cooking time
25 minutes
Total time
1 hour, 5 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups flour (unbleached white) 1⁄2 cup flour (unbleached whole wheat) 1⁄2 cup sugar (granulated) 1⁄4 teaspoon salt 2 tablespoons butter 2⁄3 cup milk 1 teaspoon saltInstructions
- 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 at 400°F for 20-25 minutes.
Notes
You do need to roll the dough very thin, and bake the crackers until they look just about brown.
This dough can be made ahead of time and frozen until ready to bake.
Recipe Type(s)
