Hey! Remember me?
So how awesome are crackers. Put them in cheese, hummus, peanut butter, you name it. They’re crunchy little squares of carbohydrates…how can they not be yummy? I don’t know about you, but I need some wheat thins in my life to shove in my face when I’m bored. They’re a basic need of life! So when no one in my family ever goes to the grocery store, you can imagine the inner turmoil I feel during the few days I have to go without crackers. That, or I just eat the whole box in two days.
The solution to this dilemma? Make your own wheat thins! This is an especially important skill for those who won’t be getting their driver’s license for 11 months to drive to the store. It’s really not hard at all! And like all things homemade, these crackers are fast, super delicious, and customizable (it’s a word, spell check!) to your hearts content. The variations I made were: sea salt, parmesan, and parmesan herb. Go crazy, but not too crazy because keep in mind these are crackers.
P.S. These crackers are SO much tastier than store-bought wheat thins. It’s a fact.
- 2.5 c whole wheat flour
- 3 T sugar
- 1 t salt
- ½ t paprika
- 1 stick butter (8 T)
- ½ c cold water
- optional: 2-3 T italian seasonings, parmesan, cinnamon sugar, etc.
- sea salt for sprinkling on top
- preheat oven to 400 degrees
- Cut the butter into smallish pieces
- Combine the flour, sugar, salt, paprika, butter, and any additional spices in a food processor.
- Pulse the mixture until the butter is evenly disbursed.
- Turn the food processor on, drizzle in the ½ c water, and continue running the food processor until a ball of dough forms.
- Roll out the dough into a rough rectangle on a well floured surface so that it is VERY thin. You will likely need to do this in about 4 batches.
- Using a pizza cutter or knife, cut the dough into small cracker-shaped squares
- Put crackers on a baking sheet with cooking spray or parchment paper, prick the surface of the dough all over with a fork, and sprinkle with sea salt.
- Bake until browned and crisp, about 5-7 minutes.
- Let the crackers cool on a baking sheet.
- Continue with the other batches of dough!
- Store in an airtight container and hide them from the rest of your family if you want them to last more than three days.
(adapted from this recipe)
Brb, recovering from Black Friday madness