Homemade Wheat Thin Crackers

I know what you some of you are thinking...making homemade crackers is way too much work.  Am I right?  It sounds intense, but honestly, it was really easy.  Easier than making bread.  This recipe is straight forward - no strange ingredients, no complex techniques.  Just good old simple cooking, my friends.  These crackers are very similar to store bought Wheat Thins.  Make sure you use whole wheat flour.  You can buy whole wheat flour in smaller 2 lb bags in the baking aisle, or sometimes in the bulk section of your grocery store.  I was given a big bag of freshly milled whole wheat flour, which was what I used for these crackers.

Homemade Wheat Thin Crackers
recipe from green life pages

Ingredients:

1 1/4 cups (5 oz) 100% whole wheat flour

1 1/2 tablespoons sugar

1/2 teaspoon salt, plus extra for sprinkling on

1/4 teaspoon paprika

4 Tablespoons butter

1/4 cup + 1- 2 tbsp water

1/4 teaspoon vanilla

Directions:

Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.

In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).

With a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly.

This is what it should look like.

Mix together the water and vanilla and then pour into the flour and butter mixture.

Stir this mixture until it comes together. If it appears dry add a touch of water, but you don't want it sticky.

Split the dough in half.

Lightly flour a non-stick mat

Roll out one half of the dough very thin (1/16th inch).

Using a pizza cutter, cut into 1 inch squares, or whatever shape you desire. 

I removed the excess dough around the edges.

Now the fun part!  Select a seasoning for your crackers.  I used this fancy smanshy Himalayan pink salt, but you could use regular kosher salt, sesame seeds, or maybe a taco seasoning, etc.  I am looking forward to experimenting with seasonings soon.

Sprinkle on the salt or any seasonings you use.  Place the baking mat (with your cut and seasoned crackers) onto a baking sheet.

Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 8 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly.
Repeat with remaining dough.

Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.

Note: This recipe made enough crackers for two baking sheet, which I baked separately.

The boys really loved these crackers, which didn't surprise me because they love Wheat thins.

These took only about 10 minutes of hands on time to make.  I was impressed by how easy the dough was to make.

Enjoy!