Homemade Wheat Thins

Jun
4

Post by community member:

wheat thins 1edited

I don’t know if it is just me, or if my tastes have changed, but the Wheat Thins that I have bought in the last year or so have tasted strange to me. I don’t know how to explain it, and like I said it could just be me, but I was really excited to try these and see how they turned out.

They are so good! Very wheat-y, you can decide how salty you want them and it makes a ton. All of those make for a winner in my book. These are really simple, although I do think they sound a lot harder to make than they actually are.

wheat thins 2edited

How to make Homemade Wheat Thins:

1 1/4 cups wheat flour
1 1/2 Tablespoon sugar
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon paprika
4 Tablespoons butter
1/4 cup water
1/4 teaspoon vanilla

Preheat oven to 400 degrees. Mix wheat, sugar, salt and paprika in a bowl and mix. Cut the butter up in cubes and cut it into the flour. Add the water and vanilla and mix until a smooth ball forms. Lightly flour your cutting board and roll out 1/4 of the dough about 1/16 inch thick. Keep the remaining dough under a towel so it doesn’t dry out. Cut into cracker sized pieces and place on a parchment lined baking sheet (I sprayed mine with non stick spray and it was just fine). Place crackers onto cookie sheets and sprinkle with more salt if desired. Bake about 5-7 minutes, keeping a close eye on them. They tend to brown up quickly, so watch those little babies. I let mine cool on a cooling rack and then put them in a resealable bag.


Now you can make these whenever you want and flavor them however you want. I’m thinking that some sun dried tomato powder and Parmesan pulsed in the blender would make a really good sprinkling for these. I’ll have to try them and let you know how they are!


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Homemade Wheat Thins.

Charley blogs at Cooke’s Frontier.

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Comments

  1. GrannyTrace says:

    They look great and not to hard to make.
    Thanks for sharing.
    Granny Trace
    http://www.grannytracescrapsandsquares.com

  2. cindi says:

    When you say wheat flour, do you mean whole wheat, or just plain white flour? Thanks! Can’t wait to try the recipe! 🙂

  3. Rosemeri says:

    I also think that Wheat Thins taste different. And I don’t like it. Thanks for this post. I will definitely try them, especially since I can control the amount of salt.

  4. Pam G. says:

    Thank you for sharing this recipe! I am allergic to corn and all corn by-products. It’s hard to find a store-bought cracker that has absolutely no corn in any form contained within it. It’s been years since I’ve been able to eat a cracker with cheese! Don’t know why I never thought of making my own crackers but will definitely try this one now!!

  5. codymax2 says:

    Made these this afternoon with my kids! AWESOME!!! I subbed the butter for canola oil and they came out just fine. YAY Made the first batch and they were gone by the time they cooled! So I doubled it and made them again! Thanks so much for sharing we don’t buy packaged stuff and I have yet to find a good cracker recipe till now =)

  6. Deanna says:

    These are awesome!! Made them today after reading the recipe. I never would have thought to combine paprika and vanilla in the same recipe, but it works. Really well! I’m imaging all sorts of flavors now, rosemary, garlic, sesame, tomato/basil, parmesean, etc.
    I love the fact that there’s no preservatives too.

    Thank you for sharing the recipe!!!

    Deanna

  7. charleycooke says:

    Thank you all for the nice comments 🙂 I’m glad you all loved them! Cindi~ by wheat flour I meant whole wheat, although sometimes I use white whole wheat flour (both are different that regular all purpose flour though).

  8. lavenderblue says:

    Day off today. I am so making these. Hubby is a “Tricuit” fan, won’t be making those, but “Wheat Thins” are my favorite.

  9. SarahRachelle says:

    It’s definitely not you! I noticed the same thing. I think they added more leavening and are using less wheat. They are not “wheat” thins anymore. Not like they used to be. Thanks for this recipe. I’m excited to try them out!

  10. rileysmom says:

    These are my favorite crackers! Thank you for the recipe, charley! I’ll never run out now!

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