Wheat Thins have always been one of my favorite crackers, but over the last few years I’ve made a habit of making as many pantry items from scratch that I can, as opposed to buying them off the shelf.
So this weekend when I had a craving for cheese and crackers, I decided it was time to bake a selection from my cracker recipe wish list.
- 155 gm freshly-milled hard white wheat flour
- 1 1/2 tbsp granulated white sugar
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp onion powder
- 4 tbsp unsalted butter, in small pieces
- generous 1/4 c cold water
Mixed flour, sugar, salt, and spices, then pulsed in the butter in the food processor. Poured the water in and ran processor until thoroughly mixed.
Wrapped in plastic and refrigerated for 15 minutes.
Rolled out very thin on floured counter and cut into small squares with pizza wheel.
Placed on parchment-lined baking sheets using plastic bowl scraper and baked one sheet at a time for 9-10 min. at 400°. I sprinkled salt over the first sheet, but forgot to salt the others.
These are crazy good crackers. I added a bit too much water in my effort to compensate for using whole grain flour, which is why I refrigerated it for a few minutes. But in the end, rolling the dough went very well and even though they were super thin, I was able to keep their shape during transfer to the baking sheet.
I slightly overbaked the first pan, so they lean a little towards tasting burned, but just a smidge and they’re definitely edible. I also oversalted the first pan, so I’m glad I forgot to salt the others.
I found there was a very small window between being underbaked and chewy/bendy, and overbaked and crispy. So while some of mine came out a little too done, I’m glad they’re on the light and crispy side.
Next time I’d like to reduce my water amount, and maybe try some other seasonings like smoked paprika, chipotle, cracked black pepper, or jerk.