Post image for Homemade Wheat Thin Crackers

Homemade Wheat Thin Crackers

by Chef Megan Joy on November 28, 2013

Happy Thanksgiving everyone! I hope your kitchens are getting some love.

Looking for a holiday secret weapon?

Similar to a “Wheat Thin”, these whole wheat little squares have a hint of sweetness and can be kicked up in the savory department with a variety of spices or herbs. Add whatever suits your tastes.

They’re great for bringing on road trips or for something to snack on while the holiday dinner finishes up. Serve them with dips, add them to homemade Chex mix, or cut them larger and you have beautiful handmade crackers to create a custom cheese tray.

Happy snacking!

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How to bake this high altitude adjusted recipe:

Homemade Wheat Thin Crackers
Adapted from The Smitten Kitchen

Homemade Wheat Thin Crackers
Recipe type: High Altitude Baking
 
Ingredients
  • 1¼ cups whole wheat flour
  • 1½ tablespoons sugar
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper
  • Pinch of freshly ground black pepper
  • 4 tablespoons cold unsalted butter, cubed
  • ¼ cup + 1-2 tablespoons cold water
  • Additional salt for sprinkling, if desired
Instructions
  1. Preheat your oven to 370 F.
  2. Combine the whole wheat flour, sugar, salt, paprika, cayenne pepper, and black pepper. Using a pastry blender or two forks, cut in the cold butter cubes until they are nearly mixed into the dry ingredients and form tiny crumbs.
  3. Add ½ cup cold water, and using your hand, stir the mixture until it starts to form a dough. You may need to add 1-2 more tablespoons of water if there is still a great deal of the flour mixture at the bottom of the bowl.
  4. Fold the dough on top of itself several times until it is smooth.
  5. On a floured sheet of parchment paper, roll half the dough until it is as thin as possible. Don’t be afraid to add flour to the parchment sheet and a dusting on top of the dough. Rolling on a floured parchment sheet makes it easier to remove the crackers when you transfer them to a baking sheet.
  6. The goal is to roll the crackers as thin as you possibly can. Use a knife to score and cut out small squares.
  7. Transfer the the squares to a parchment-lined baking sheet. They can be placed close together but you don’t want them touching or they’ll bake unevenly.
  8. Use a fork to prick each cracker a few times.
  9. Sprinkle with additional salt, if desired.
  10. Bake the crackers for 10-15 minutes until the edges are golden. The baking time will vary depending on the thickness of your crackers.
  11. Makes about 3 dozen small crackers.

 Note: This recipe was adapted for high altitude baking. To make at sea level, decrease the water to 1/2 cup. The baking time will also vary. 

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