Homemade Wheat Thins

by Angela (Oh She Glows) on February 17, 2011

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We are having some unusual warm weather this week and it is giving me Spring Fever like crazy! The snow is melting, our moods are lifted, and I think I should be able to run outside this afternoon once the ice melts. I can’t wait. :)

Now, if only the sun would come out…Sun

Before I get to today’s recipe, I want to tell you about a Breakfast Program for kids called Toonies for Tummies. Toonies for Tummies helps fight child hunger in schools by providing breakfast every morning before hungry children head off to class. The money raised helps as many as 75,000 children across Canada.

It is estimated that as many as 1 in 5 children go hungry every day in the neediest communities across Canada.

You can donate $2 at your participating grocery store or you can donate online here. I think it is a great program and it is such an easy way to make a difference in the lives of children who really need it.

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Growing up, Wheat Thins used to be one of my favourite ‘boxed’ crackers to buy at the grocery store. When I heard that I could make them at home for much less money and without any strange preservatives I was very excited. I made a half batch because I wasn’t sure if I would like them or not, but I really wished that I made a full batch, so I posted the full batch recipe below.

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Homemade Wheat Thins

Crispy but chewy, wholesome, and the perfect vehicle for your favourite dip or spread. These homemade wheat thins exceeded my expectations. They are my favourite (and easiest!) homemade cracker to date!

Adapted from Tracey’s Culinary Adventures. Original recipe from King Arthur’s Cookbook.

Yield: ~64 crackers

Ingredients:

  • 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

 

Directions:

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 splatula, 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.

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It is amazing how GOOD these crackers are with just a few basic ingredients!

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I love recipes that exceed my expectations.

All you do is whisk the dry ingredients, cut in the Earth Balance or butter, add water + stir, and then roll out the dough + slice.

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Do not be afraid of rolling out the dough either. It was very user-friendly! And it doesn’t have to be perfect, so not to worry. I went for the rustic look. ;)

I made traditional rectangles (with rustic edges!), but you can make any shape you want! Triangles might be fun, especially if you used them in dips like guacamole or salsa. A wheat thin tortilla, perhaps?

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Sprinkle with kosher salt before baking. This step is key!  Place on the baking sheet and bake for 8-10 minutes at 400F. I rotated the baking sheet half way through baking.

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In just over 30 minutes, I had delicious homemade crackers.

Allow to cool if you have the restraint.

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I did not.  The crackers sizzled on my tongue. ;)

These vegan wheat thins taste a lot like the boxed version, but we think they taste even better!

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Eric and I both agreed that they are our favourite homemade crackers to date. You just can’t beat how short the ingredient list is and how easy they are to throw together.

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Try them spread with:

 

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Growing up, what were your favourite boxed crackers? What are your favourite crackers today?

I think my all-time favourite boxed crackers were the Swiss Cheese Crackers (lol), followed by Sour Cream & Chives and Wheat Thins.

Oh and I LOVED Ritz Cheese Bits!

(But, after looking at the ingredient label, I think I will try to make my own version at home!)

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{ 9 comments… read them below or add one }

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Donna May 29, 2014 at 11:04 am

These look good! I love (crazy about! ) tomato/basil wheat thins:could add dried basil, but not sure about the tomato. Any ideas?????

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Malin January 18, 2015 at 7:32 am

Just tried these and they were DIVINE! Ate half a batch in one sitting

Reply

Lindsay February 1, 2015 at 1:42 pm

Hmm, looks like momables.com poached your recipe: http://www.momables.com/homemade-wheat-thins/

Reply

Lindsay February 1, 2015 at 1:44 pm

Never mind, I see that you both used the original source recipe, King Arthur’s Cookbook. Ignore me!

Reply

Angela (Oh She Glows) February 2, 2015 at 2:27 pm

hah no problemo! ;)

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Julie February 25, 2015 at 4:38 am

Just what I’m looking for a perfect diet. Thanks for sharing!

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Sylvia February 29, 2016 at 3:26 pm

These look so good. I am oil-free….do you think I could sub something for the oil?

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Tiffany April 4, 2016 at 2:28 pm

Hi Angela,

I made this a few days ago and loved it.

I used whole wheat pastry flour so I did end up adding extra flour until I got the right consistency.

Next time I would add different seasonings (garlic, onion) because its a bit lacking in flavor but otherwise the texture and butteriness is perfect!

Thank you!!

Reply

Noel February 9, 2017 at 4:33 pm

Thanks for sharing this recipe. A new favorite at our house. I’m making a batch every few days. Do they need to be refrigerated?

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