Homemade Wheat Thin Crackers
Homemade Wheat Thin Crackers Adapted from King Arthur Flour Whole Grain Baking. I recommend traditional whole wheat flour for an accurate color but white whole wheat flour for a more delicate texture. I used regular whole wheat flour. The original recipe called for 1/4 teaspoon vanilla extract, but I omitted it. Feel free to add seasonings like onion or garlic powder, thyme, rosemary, or black pepper. Yield: About 3 dozen. I highly suggest doubling this recipe.
Homemade Wheat Thin Crackers Adapted from King Arthur Flour Whole Grain Baking. I recommend traditional whole wheat flour for an accurate color but white whole wheat flour for a more delicate texture. I used regular whole wheat flour. The original recipe called for 1/4 teaspoon vanilla extract, but I omitted it. Feel free to add seasonings like onion or garlic powder, thyme, rosemary, or black pepper. Yield: About 3 dozen. I highly suggest doubling this recipe.
- Carbohydrate 27.3214162500527 g
- Cholesterol 44.8062500289643 mg
- Fat 12.5713418756806 g
- Fiber 4.62408743047714 g
- Protein 5.7021475008614 g
- Saturated Fat 7.5223535002122 g
- Serving Size 1 1 Serving (55g)
- Sodium 11.4364583429196 mg
- Sugar 22.6973288195756 g
- Trans Fat 1.06561850011414 g
- Calories 234 calories
Step-by-step
- In a food processor: Combine the flour, sugar, salt, paprika and butter in a food processor, pulsing the mixture until the butter is evenly disbursed in the crumbs. Drizzle in 1/4 cup (60 ml) cold water with the machine running; run it until the mixture begins to form a ball.
- By hand: Combine the flour, sugar, salt, paprika and butter in a medium bowl. Using a pastry blender or your fingertips, work the butter into the mixture until mixture resembles coarse cornmeal. Add 1/4 cup (60 ml) cold water, stir with spoon until combined. Knead once or twice on counter.
- Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
- Roll your dough out, half at a time, to a large, very, very thin rectangle-ish shape on a well-floured counter. Did I mention you should roll them thin? Thinner than you even think necessary is best. Frequently check to make sure your dough isn’t sticking; if it is, gently scrape a spatula underneath to lift it, then flour the counter again. Using a knife or pastry wheel, cut dough into about 1 1/2-inch squares. Dock crackers all over
Rolling the dough until it is translucent and nearly paper-thin determines whether the final product shatters cleanly or chews like bread.
- Process the butter until the pieces measure no larger than a grain of coarse sand to build an even crumb structure.
- Keep the oven calibrated to 400 degrees Fahrenheit to ensure rapid moisture evaporation from the thin dough sheets.
- Prick the cut squares multiple times with a fork tines to prevent large steam bubbles from distorting the flat shape during baking.
- Swap standard whole wheat flour for white whole wheat flour at a one-to-one ratio if a lighter, less rustic mouthfeel is preferred.
- Bake until the edges turn golden brown and the centers offer no resistance when pressed.
Properly cooled crackers maintain their crisp texture for up to seven days inside an airtight container at room temperature. Storing them improperly lets ambient humidity soften the brittle structure within hours.
