Wheat Thins Style Crackers

Submitted by NoeleenCleary

"Posting here so that I don't lose it again. :o I made these years ago when the kids were younger but I can't remember what the yield was, where I got the recipe or whose recipe it was. I'm going to make them again later in the week. I'll get the correct prep time info and yield then but memory fails me now. :o . Perhaps someone out there in Zaar knows who should get the credit for this recipe and wouldn't mind posting that information? It would be much appreciated."

 

• Ready In: 45mins
• Ingredients: 5
• Yields: 1 Unknown yield

ingredients

• 1 3⁄4 cups whole wheat flour
• 1 1⁄2 cups all-purpose flour
• 1⁄3 cup vegetable oil
• 3⁄4 teaspoon salt
• 1 cup water

directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl thoroughly combine both flours.
3. In a separate bowl whisk together the oil, salt and water.
4. Add liquid mixture to the dry mixture, mixing only enough to completely incorporate. Do not over mix!
5. On a length of parchment paper that will fit your cookie sheet roll mixture to a rectangle no more than 1/8” thick – the thinner the better – as uniform as possible. Work fairly quickly but don’t overwork. Dust rolling pin lightly with flour as needed to keep from sticking if necessary during the rolling process.
6. Carefully slide parchment paper and contents onto cookie sheet.
7. Gently score mixture with a sharp knife at the desired cracker size but do not cut through!
8. Prick each cracker section two or three times with a fork to allow steam to escape.
9. Sprinkle lightly with salt or other favorite cracker seasoning mix, if desired.
10. Bake at 350 degrees for about 30 minutes or until crackers are crisp and light brown.
11. Cool completely. Separate into individual crackers.
12. Store in air-tight containers in a cool, dry place.

Reviews

[nethope]

Yum! My second try at making crackers, and also causes the same munchies. This recipe would be a great blank slate for your favorite herb(s) or spice(s). I think I'll have to try more seasonings next time. I might try all King Arthur white wheat flour next time, too. I made a half batch of this recipe, and it just about filled my 9x13 pan. And, unlike my first try at making crackers, these crackers don't give me gas. They don't especially taste like store-bought Wheat Thins (no sweet taste, for one -- but that's a bonus), but they're good!