My son’s a cracker addict. So am I. Give us a salty, crunchy snack and we’re happy.
When I put these on a plate beside Ritz crackers Max will clean them off the plate without even touching the Ritz. That’s saying something. Homemade crackers are GOOD.
And, they’re so much healthier. Especially when they’re made with all whole wheat flour (like these!). Me and Max can eat as many as we want and not feel an ounce of guilt.
As an added bonus they come together quickly and easily. Just check out the step-by-step photos below.
These are a perfect offering to bring to a party or get together, especially when you know the hostess has all the bases covered. Who’s going to say no to homemade “gourmet” crackers? They’re immediately gourmet if they’re homemade right?
I dressed mine up a bit with some chunky salt and sesame seeds, which is completely unnecessary but fun to do if you want to make a statement. They taste great either way.
These are every bit as delicious as the original, so much fun to make and come together in minutes. They also store really well. I know I’ll be making them often to enjoy with cheese, dips or even just by themselves. I’ll probably double the recipe next time because they disappear fast.
If you’ve never made homemade crackers before this is the perfect recipe to get you started.
1) Grate butter into flour mixture. 2) Mix butter into flour mixture, breaking it up into smaller pieces as you go. 3) Add water until mixture clumps together but is not sticky. 4) Form the dough into two balls.
1) Roll out the dough on a lightly floured piece of parchment paper, until very thin. 2) Cut into squares (even or not). :) 3) Place on a baking sheet, sprinkle with salt and other desired toppings. 4) Bake until brown and crisp.
Homemade Wheat Thins
I like to roll doughs like this on a piece of parchment paper because it makes it easier to remove and transfer the cut crackers to the baking sheet.
- 1 1/4 cups whole wheat flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/4 teaspoon paprika
- 4 tablespoons butter, cold
- 1/4 cup water (plus more, if necessary)
- 1/4 teaspoon vanilla
In a bowl mix together flour, sugar, salt and paprika. Using a regular sized cheese grater, grate butter into flour mixture (or cut in with pastry cutter or knives). Immediately toss butter in flour mixture to coat, breaking up pieces a bit more as you go.
Mix together water and vanilla. Pour over flour mixture and mix until evenly moistened and the dough comes together but is not sticky (add a bit more water if necessary). Divide the mixture in half and form into balls.
On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired). Cut into squares and place on a baking sheet lined with parchment paper. Sprinkle with a bit of salt (and other toppings if desired).
Bake at 400º F for 8-10 minutes or until browned and crisp. Cool completely and store in an air-tight container or bag at room temperature.
Makes approximately: 60 crackers (depending on the size and shape you make them)