Wednesday, January 4, 2012

Homemade wheat thins

Here is the requested wheat thins, or thin wheats (to avoid any copyright infringement), recipe...

The original recipe comes from the King Arthur Flour Baker's Companion cookbook....Of course, I made some changes to make them more Sugar Busters friendly.  The recipe I used is listed with the original in parentheses.

2 cups whole grain wheat flour (or 1 cup all-purpose & 1 cup wheat)
1/8 cup sesame seeds (1/4 cup)
1/8 cup granulated sugar (1/4 cup)
1/2 tsp salt
1/2 tsp baking soda (not in original recipe, but supposedly makes crisper crackers)
4 Tbs butter
scant 1/2 cup milk
Coarse salt (optional, but makes them extra yummy!)

Preheat oven to 325.

In a large bowl, combine the flour, sesame seeds, sugar, salt and baking soda.  Using a fork or pastry blender, cut in the butter until it is like coarse meal.  Slowly stir in milk, adding just enough to form a workable dough.   Using additional flour to prevent sticking, roll the dough out to 1/16 inch thickness, if possible.  Sprinkle with coarse salt and use rolling pin to gently press salt into the dough. 

I used hard white wheat, but store-bought wheat flour will work

Wheat grinder attachment for Kitchenaid mixer

Fresh whole wheat flour

The dough rolled out

Using a pizza cutter (or fun cookie cutter shapes), cut the dough into desired cracker sizes.  Transfer crackers to ungreased baking sheets and bake for 20-25 minutes*, until they just begin to brown and are firm to the touch.  Cool on a wire rack.

The kids were begging to use some of the new cookie cutters they got for Christmas
If using cookie cutters, take scraps and re-roll, then cut again

 Yield: 7 to 8 dozen 1 inch crackers

*Thinner crackers will brown and crisp faster than thicker crackers.  After 20 minutes check for doneness and go ahead and remove any that are crisp.  Return remaining crackers to oven and continue baking for 2 minutes at a time, until all crackers are done.

3 out of 4 of my children (who are old enough to eat crackers) love these and often ask for a "cookie" when referring to these, probably because of the cookie shapes!  They are crisp, have a great cracker flavor and texture and are not as greasy as store-bought crackers.  I have a feeling these will become a staple around our house.

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