Homemade Wheat Thins

Today, I’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned the blog Enriching Your Kid by Shirley. She has a ton of wonderful recipes, but her Homemade Wheat Thins caught my eye immediately. I’ve made Homemade Cheez-Its before, + they turned out SO wonderful (really, put ’em on your to-make list!), so I was intrigued to try another homemade cracker. I had all of the ingredients already in the house, so I got bakin’. The dough came together super quickly, it was simple to roll out + cut, + they baked up in no time. And y’all, the end result was delicious. A crisp, flavorful, hearty little cracker with a teeny bit of sweetness + a burst of salty bite. We absolutely loved them! As you can see in the picture below, I made half with the traditional Wheat Thin shape (flat edges) + half with crinkled edges. Both were delicious, but I prefer the slightly fancier-looking crinkled edges. =)

Thank you to Shirley for introducing me to this super scrumptious snack + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes! For all my previous Secret Recipe Club recipes, click here – there are TONS of awesome ones!

Homemade Wheat Thins

makes about 80 crackers, adapted from Tracey’s Culinary Adventures + Enriching Your Kid

Ingredients

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons (1/2 stick) unsalted butter
1/4 cup water
1/4 teaspoon vanilla

Directions

Preheat oven to 400 F. Line two baking sheets with parchment paper.

Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine. Cut the butter into small pieces and add it to the bowl. Then, using a pastry blender, mix the butter into the dry ingredients thoroughly. Combine the water and vanilla in a small measuring cup. Add to the butter/flour mixture and mix until a smooth dough forms. Add a bit more water if your dough seems too dry.

Divide dough into 4 pieces. Work with one piece at a time, keeping the others covered with a towel so they don’t dry out. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle, rolling the dough as thin as possible (1/16-inch thick at most). Use a pizza cutter or pastry wheel to cut the rectangle into squares about 1 – 1 .5 inches wide.

Transfer the dough squares to the prepared baking sheets. You don’t need to leave much space in between the crackers. Sprinkle the squares lightly with salt. Repeat the rolling and cutting process with the remaining 3 pieces of dough.

Bake the crackers, one sheet at a time, until crisp and lightly browned, about 5-10 minutes. The crackers can burn quickly so you want to keep a close eye on them. Once lightly browned and crisp, transfer to a plate to cool. Store the crackers in an airtight container.

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