Dessertsbiggerbolderbaking4.3
Homemade Wheat Thins
My homemade Wheat Thins are crispy, slightly sweet, and perfectly salty. Not to mention, they're crazy easy to make!
👥 75 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 15 min🔥 Cook: 7 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- blender
📝 Preparation Steps
1
Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Set aside.
2
In a medium bowl, combine the whole-wheat flour, all-purpose flour, sugar, and salt.
3
Cut in the butter with a pastry blender until crumbly, then stir in the ice water and knead briefly until a dough is formed. Wrap in cling wrap and chill for at least ⏱️ 30 minutes.
4
Divide the dough in half and, working with one half at a time, roll out the dough on a lightly floured surface as thinly as possible. Cut into 1¼-inch (3-cm) squares and transfer to a prepared baking sheet. (They don’t really spread so there’s no need to space them too far apart.)
5
With a toothpick, poke 6 to 9 holes in each cracker. Sprinkle with additional salt, if desired, then bake for 6 to ⏱️ 8 minutes, until golden brown and crisp. Repeat with the remaining dough. I like to bake only 1 sheet at a time.
6
Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.
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