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Thin, crispy, lightly salted crackers made from whole wheat flour are perfect for dipping or just eating the Toasted Whole Grain Crunch one right after the other.
Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers! My daughter’s favorite crackers are Wheat Thins so for this Crunch is Calling challenge I made homemade Wheat Thins.
Tracy posted the recipe for Wheat Thins from the King Arthur Whole Grain Baking Cookbook on Tracy’s Culinary Adventures. She said the flavor was spot on and she was right. My daughter said this is what Wheat Thins must taste like at the factory right after they’ve been made.
Homemade crackers are so easy and a great after-school or on-the-go snack. These delicious wheat thins are among my family’s favorites, right up there with these healthy Homemade Goldfish Crackers.
I served my homemade Wheat Thin crackers with some piping hot Spinach Artichoke Dip that I “baked” in the Pressure Cooker.
The changes I made to the recipe were to make the crackers even easier to whip up. I made the dough in the food processor and then used my KitchenAid pasta attachment to roll the dough thinly. The dough is a bit crumbly, so I found if I rolled out the dough into a ¼ inch rectangle before feeding it through the pasta maker, it worked much better. The pasta maker did a great job of creating a perfectly even thin cracker.
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Homemade Wheat Thin Crackers
Ingredients
- 1 ¼ cups 5 oz whole wheat flour
- 1 ½ tablespoons sugar
- ½ teaspoon salt plus extra for topping
- ¼ teaspoon paprika
- 4 tablespoons ½ stick unsalted butter
- ⅓ cup water
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 400 F. Line two baking sheets with parchment paper.
- Combine flour, sugar, salt and paprika in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and pulse until a smooth dough forms.
- Divide the dough into 6 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 rectangle 3 inches wide and ¼ inch thick. Set the pasta machine to its widest setting. Sprinkle with flour and feed it into the pasta roller.
- Turn the pasta roller down one notch. Sprinkle the dough with flour and roll it again. Repeat this process until the crackers are as thin as you want. (I thought the #3 setting was the thickness of a Wheat Thin.) If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.
- Use a pizza cutter to cut the rectangle into squares about 1 to 1 ½ inches wide. Transfer the dough squares to the prepared baking sheets. You don’t need to leave much space in between the crackers – they don’t spread at all in the oven. Sprinkle the squares lightly with salt. Repeat with remaining dough pieces.
- Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes. Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them to a plate and return the remaining crackers to the oven to finish baking. The crackers can burn quickly so you want to keep a close eye on them. Once brown and crisp, transfer to a plate to cool. Store the crackers in an airtight container.
Thanks Sarah, I’d been wanting to make crackers using my new pasta attachment, so this was the perfect challenge for me!
Wesla
When I was little, the Wheat Thins people used to also make Oat Thins, which we loved. But they haven’t produced those in years. I really want to surprise my dad (who liked them) with homemade Oat Thins. They tasted very similar to Wheat Thins but with oats in them. Do you think that just adding oats or replacing some of the flour with oats would work?
Barbara Schieving
Hi Wesla – I haven’t tried it, but you should be able to replace half of the wheat flour with oat flour. Just pulse oats in the food processor until they’re a coarse flour and then proceed with the recipe. Let me know how it goes.
Gretchen
Your crackers look perfect and your recipe has just tipped the scales for me – I’m finally going to buy a pasta maker. As for the spinach dip recipe, I would love to see it, but when I click on the link, it takes me right back to the Wheat Thins recipe. Is the recipe posted elsewhere on your blog?
Barbara Schieving
Thanks for the headups about the bad link Gretchen! I’ve fixed it now. The recipe is on my pressure cooking site. I borrowed my neighbors pasta maker last year and loved it so much I decided I needed to get one too. Thanks!
Asiya @ Chocolate and Chillies
I’ve made these crackers and they are very good! It’s actually the most popular recipe on my blog!