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Copycat Wheat Thins Recipe

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This recipe for Copycat Wheat Thins is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
Directions:
Directions:
In a large bowl, whisk together the dry ingredients. With a pastry blender (or two forks), cut in the butter into the flour mixture until crumbly. Now mix together the water and vanilla and then pour into the flour and butter mixture. Stir this until it comes together. If it appears dry add a touch of water, but you don't want it sticky. 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 greased baking sheet. Sprinkle with more salt and sesame seeds if desired.
Bake at 400 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. You can bake them separately, or at the same time as long as you rotate the pans half way through. Yields about 60 crackers

 

 

 

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