Lately it has just been all about sweets around here. Which personally, I don’t have too big of a problem with ;). However, it can get pretty overwhelming for the fam over here to have multiple containers of Tupperware full of goodies.
It can be pretty difficult to figure out a healthy snack too, especially when you’re surrounded with lots of treats and are craving chocolate at 10 AM. ‘Course I would never know anything about that silly business…
So, I recently saw this recipe for Homemade Wheat Thins. Sound pretty interesting, right? I love Wheat Thins, however I finished the box that my mom thought we had in the pantry weeks ago.
It probably would’ve been a bit more helpful to put a more generous portion of salt on them before the oven. Anyways these crackers are definitely work. I mean, it is a lot of rolling and cutting and patience. If you’re looking for something healthy and crunchy, these are your guys!!
Homemade Wheat Thins
(from Two Peas and their Pod)
1 1/4 c. whole wheat flour
1 1/2 T. sugar
1/2 t. salt, plus extra for topping
1/4 t. paprika
4 T. unsalted butter
1/4 c. water (you might need some extra, as needed
1/4 t. vanilla
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk to combine, the flour, sugar, salt and paprika in medium bowl. Cut the butter into small pieces and cut it into the flour mixture, using a pastry blender. Mix thoroughly. Combine the water and vanilla in a small measuring cup or bowl. Add to the butter/flour mixture and mix until a smooth dough forms. If the dough is still dry, add a little more water.
- Divide the dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don’t dry out. Lightly flour your work surface and rolling pin and roll the dough into a thin, large rectangle. Keep lifting and turning the dough to be sure it is not sticking. If you want all of your crackers to be perfect squares, you can trim the edges and roll them into a ball and put under the towel to save for later when you re-roll it out for more crackers.
- Transfer the dough squares to the prepared baking sheet. Put them very close together, but not touching. Sprinkle the squares with salt, to taste. Repeat the rolling and cutting process until all the dough square are gone.
- Bake the crackers, one sheet at a time, until crisp and crowned, 5-10 minutes. Check at 5 minutes because the thinner ones might brown faster so you can take those out and keep baking the others until they are done. Store the crackers in an airtight container.
Hmmm, I’m thinking these might taste pretty good with a little cinnamon and sugar on top…