Homemade Wheat Thins
Prep Time
15 mins
Cook Time
7 mins
My homemade Wheat Thins are crispy, slightly sweet, and perfectly salty. Not to mention, they're crazy easy to make!
Course:
Breakfast, Lunch, Snacks
Cuisine:
American
Servings: 75 crackers
Ingredients
- ¾ cup (3¾ oz/105 g) whole-wheat flour
- ½ cup (2½ oz/71 g) all-purpose flour
- 1½ teaspoons granulated sugar
- ½ teaspoon salt, plus more as desired
- ¼ cup (2 oz/57 g) butter, cold and diced
- 4 - 5 tablespoons ice water
Instructions
-
Preheat the oven to 400°F (200°C) and line 2 baking sheets with parchment paper. Set aside.
-
In a medium bowl, combine the whole-wheat flour, all-purpose flour, sugar, and salt.
-
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.
-
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.)
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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.
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Let cool completely, then transfer to an airtight container. Store at room temperature for up to 1 week.