Homemade Wheat Thin Crackers...King Arthur Flour

..
Homemade Wheat Thin Crackers...King Arthur Flour
I am so glad I stumbled upon this recipe recently. Homemade Wheat Thins... I simply knew I had to make them. I just love homemade crackers, and hardly ever buy crackers anymore. I've made quite a few different crackers in the past... and some some have become real favorites. But I hadn't yet made this version of crackers that uses 100% whole grains...homemade Wheat Thins.

Crackers, in general, don't require a ton of ingredients, and I quickly noticed I had everything in the house to make them. I had some spelt flour as well, so I decided to make a double batch using some whole grain spelt flour for one and 100% whole wheat for the other batch. The spelt flour version was easier to roll out as the dough was slightly softer, and resulting crackers were probably a bit more tender as well. But both versions were fantastic! Crispy, yet tender and sightly sweet with a hint of vanilla. I think they even tasted like the Wheat Thins...only better:).

King Arthur Flour has really come up with a winner of a recipe! Definitely a favorite in our house...

I noticed that the crackers were incredibly delicious rolled very thin...close to 1/16th of an inch. But they are just as delicious when rolled just a bit thicker(1/8th or so)....just need to bake them a bit longer. You definitely don't want them too thick.... as they really are at their best when rolled thin. I guess that's why they are called, Wheat Thins:).

The crackers do crisp up as they cool, but in case you feel they aren't crispy enough, you can opt to place them back in the hot oven after you've baked all the batches. Just turn the heat off and let them crisp up a bit more with the residual heat....do look after them.

I really liked these crackers and kept talking about them for days:). If you have some time, and want to try the crackers, I highly recommend them. I think the yield is close to 8 oz (or so)....for one batch...Glad I made a couple of batches:), but I did end up making a couple more batches later on during the week:)...even a soaked wheat variation using whey for the liquid. Hope you enjoy...

Note: The crackers stay crisp for days in an airtight container...

Also, I have tried substituting oil for the butter...definitely NOT the same taste.

You will need: initially inspired by Tracey's Culinary Adventures and adapted from King Arthur Whole Grain Baking

1 ¼ cup( 5 oz) whole wheat flour*

1 ½ TBS sugar(or honey)

½ tsp. salt

¼ tsp. paprika

4 TBS butter, cut up

¼ cup water

¼ tsp. vanilla

salt for topping( optional, I skipped)

* you can also use whole grain spelt flour... I absolutely LOVED the spelt flour variation, and probably preferred it.

If you do not have a scale, you might want to use about 1 cup+ 2TBS whole wheat flour and then add the other 2 TBS at the end... only if the dough needs it. You don't want the dough to be stiff...it'll be harder to roll them thinly. I noticed my whole wheat version was harder to roll than the spelt flour variation....probably because I didn't weigh it:). The spelt dough was softer in texture (not by too much)... the rolling was a breeze.

Directions:

PREHEAT OVEN TO 400 deg F.

1. In a processor bowl(or mixing bowl if doing by hand), combine the whole wheat flour, sugar, salt, paprika and butter.

2. Pulse for a few times until you get fine crumbs...no bigger than a pea(if doing by hand, use a pastry blender to cut in the butter).

3. Combine water and vanilla and pour over dry mixture( if using honey, and not sugar, you can add it with the water).

4. Process again for a few seconds until everything is evenly combined... or mix well by hand. You should be able to form a smooth dough....sort of like a play dough consistency. Try not to mix it too much...the crackers won't be as tender

5. Form into a ball and cut into 4 pieces...cutting them in 4 pieces will help you work with a small amount of dough so that you can roll the dough as thinly as possible. Cover the rest of the dough as you work...so as not to dry out.

6. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch. Lift the top parchment paper and reposition it to evenly roll out the dough... You can also remove the top parchment paper after you've rolled the dough out a bit and then just continue to roll the dough out on the bottom parchment....till you get it thin enough. You can slightly wet your countertop before placing the parchment paper on it so it won't slide too much on you as you roll....but I deal with the sliding:).

OR

Roll the dough out, however it seems easier for you: suggestions below or use your own

• on a lightly floured counter top
• lightly greased back of a cookie sheet
• directly on a pizza stone
• on a silpat

7. Cut crackers using a sharp knife...about 1 1/2 inches square. If you want "perfect" squares, trim edges and re-roll scraps once.

8. You can place crackers on a parchment paper... or if you've rolled it out on a parchment paper, just slide it onto a cookie sheet parchment and all. The crackers don't spread much. Sprinkle the squares lightly with kosher salt...I didn't. Repeat with the remaining pieces of dough.

9. Bake crackers until crisp and browned 5-7 minutes( depending on thickness)... remove the thinner crackers that brown too quickly and bake the remaining crackers. Do watch them closely, as they can burn quickly.

You want the crackers to be almost crispy, golden brown when removing them.... they will crisp up a bit more as they cool on the cookie sheets.

10. Remove the crackers from oven and cool in the pan...this will crisp them up even more. These crackers will stay crisp for days...loved that about them.

Best stored in airtight containers.

LOVE, LOVED, LOVED these crackers...