Homemade Wheat Thins
Submitted by Candace Church
Serving Size: approximately 60 crackers
- ¾ cup all-purpose flour
- ½ cup whole-wheat flour
- 1 ½ tablespoons sugar
- ½ teaspoon Kosher salt, plus extra for sprinkling
- ¼ teaspoon paprika
- ¼ cup unsalted butter, cubed
- ¼ cup plus 2 tablespoons water (or more if dough is too dry)
- ¼ teaspoon vanilla extract
- Preheat the oven to 400ºF and line two baking sheets with parchment paper.
- In the bowl of a food processor, combine flours, sugar, salt, and paprika. Add cubed butter and pulse until the mixture resembles a crumbly, coarse sand.
- In a measuring cup, mix together the water and vanilla. Turn the food processor on, running on dough mode, and slowly pour the liquid mixture through the feeding tube until the flour mixture becomes a ball. If it doesn’t come together, you may need more water. Remove dough from bowl and divide dough in half. If your food processor doesn’t have a dough setting, just slowly add water in intervals and pulse until dough comes together. Then knead a few times with your hands.
- On a lightly floured surface, roll out one half of the dough evenly to 1/16-inch thick. The thinner it is, the better the consistency.
- Using a pizza cutter and a ruler, knife, or cookie cutters, cut into whatever shape you desire. I chose to do 1.5” squares. Use a spatula to place the crackers on the prepared baking sheet. Dock the crackers by poking a few holes in them with a toothpick, I chose to do 4 holes. Repeat with the remaining dough.
- Sprinkle pieces lightly with salt and bake for 8 to 10 minutes, watching closely, as these crackers can burn quickly, especially the thinner pieces. Remove the ones that are crisp and continue to bake the ones that need more time if necessary.
- Cool completely. Store in an airtight container for up to 5 days.
Hints/Tips: You can freeze one half of the dough, wrapped tightly in plastic wrap and inside a Ziplock bag, for up to 1 month.