Homemade Wheat Thin Crackers
Recipe type: High Altitude Baking
  • 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
  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.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/uncategorized/2013/11/28/homemade-wheat-thin-crackers/