Friday, April 17, 2009

Homemade Wheat Thins

We love Wheat Thins. By the way, it is easier just to pick up a box in the store than make these. However, if you have a lot of flour to use up and you want the experience of making crackers, go for it. The advantage of this recipe is you control the ingredients. Mix flours, try different types of oils, try different seasonings, try different shapes. Have fun.3 1/4 cups flour (ideally 2 cups whole wheat and 1 1/4 of white, but try your mix)
6 Tbsp oil, emulsified in a blender with 3/4 teaspoon salt and 1 cup of water
Salt and/or other seasonings

Mix flours. Combine oil, water, and salt. Add dry ingredients. Make dough as smooth as possible. Roll as thin as possible directly on the cookie sheet (ungreased) - think cracker thin. Mark with knife for the desired cracker size, but do not cut all the way through. Prick each cracker with a fork a few times. Sprinkle lightly with salt or other seasoning. Bake 30-35 minutes in a 350 degree oven, until crisp and light brown. Remove from oven and cut through marking.

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