Wheat Thins are like crack. You keep getting handful after handful out of the box. My mom always says to put what you are going to eat in a bowl and then leave the kitchen. I've been working on it, buuuut it isn't go
Capturing the taste of Wheat Thins in a homemade cracker is hard. There are dozens of copy cat recipes floating around the Internet, but I chose to use this one. For my first time making crackers, I was pretty pleased with the results. It is not the exact Wheat Thin taste, but it was close and unfortunately, just as hard to stop eating. Good thing my brothers share my love of crackers with me.
Homemade Copycat Wheat Thins
Recipe Source: Adapted from: King Arthur Whole Grain Cookbook
Yield: 20-30 crackers
11/4 cup whole wheat flour
1-1/2 tbsp. sugar
3/4 tsp. salt
1/4 tsp. paprika
1/4 cup cold butter, cubed
1/4 cup + 1 tbsp. water
Line cookie sheet with parchment paper. Preheat oven to 425.
Combine flour, sugar, salt, and paprika. Cut in butter until crumbly. Add water slowly until dough is combined, but not not sticky.
Roll onto parchment paper to1/4 inch thickness (or whatever you can get it too, as you can tell, mines are a little thicker.) Cut into squares and bake for 10-15 minutes or until browned and crispy.
Notes: I didn't cut my first batch into squares before baking and it took 20+ minutes to bake. And I forgot to take one batch out of the oven. (pic below:/) However, cutting them into squares before baking vs. halfway through worked much better!
These are the edges of the unfortunate batch that didn't quite make it out of the oven. Yeah, don't do this. It isn't pretty.
What is pretty is all the Chopped ideas I got the last week. It was nearly impossible to choose but I finally decided to make a strawberry vanilla pie with a granola based crust and garnish. Thank you all for all the ideas!
