Monday, November 25, 2013

Homemade Wheat Thins

Oh Wheat Thins.... what would I do without your salty crunchy goodness? I try not to buy them that often because when I do the box is empty within 24 hours.  Both the kids and I have no control when they are in the house.

Homemade Wheat Thins
You Will Need:
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 Earth Balance (I used soy-free) or butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla

1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).
3. With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don't want it sticky.
4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a spatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.
5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. 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 sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.

 These looked pretty simple so I had the kids grab their step stools and help me.  They were so excited to be making their own Wheat Thins.

We mixed the dough

 Rolled it out and used a pizza cutter to make the squares
 Then put them on the cookie sheet.
 When they were done baking they had become a lot darker and thicker.  They were still a bit soft but I didn't dare put them back in the oven because some of them were starting to burn. 

The Verdict:  My daughter popped one in her mouth and immediately said "I yike it!!" But then her face slowly contorted until she was looking pretty disgusted and promptly spit the rest of the cracker onto the floor. 

My son ate one, but was smart enough  to spit his out into the garbage.  He said "At first I thought it was good, but the deeper it went into my throat I realized it was gross."

At this point I wasn't to excited to try one, but knew I needed to form my own opinion.  If you want to know what it taste like, go grab a handful of wheat flour and put it in your mouth.  They were pretty gross, and the kids and I had a lovely case of cotton mouth for the next several minutes. 

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