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Easy homemade wheat thin crackers

Delicious homemade crackers that taste like the popular boxed variety, but are much healthier!

Ingredients

Scale

Instructions

  1. Preheat your oven to 400 degrees.  Line two baking sheets with parchment paper.
  2. In a food processor, combine the flour, sugar, salt, and paprika.  Add the butter and pulse until you have a crumb-like mixture.  Add the water and vanilla and process until a dough forms.
  3. Remove the dough onto a floured surface and roll it out as thin as you can without ripping it.  The thinner you roll it, the crispier the crackers will be.  My end pieces were the most thin and I wish I’d taken the time to make the entire dough that thin.
  4. If you are just going to cut these into squares, you can roll the dough directly on the parchment paper (flour it a little first) and then you can transfer the whole thing to the baking sheet without having to pick up each cracker.  This is much quicker and easier.  If you don’t have a little one who insists on elephant crackers, I recommend it.
  5. After you’ve rolled your dough, cut into into the shapes you prefer.  Transfer either the parchment paper or the individual crackers to baking sheet.  Bake in the preheated oven for 5-10 minutes, until they are golden brown and a little crisp.  They will crisp up more as they cool.  Watch them closely as they can burn quickly!
  6. The crackers can be stored at room temperature in an air-tight container.  Enjoy!

Notes

*These were made before I gave up sugar for Lent, in case you are wondering!

**Real butter is okay, too.  I used this since I can’t have dairy.

Adapted from King Arthur Flour Whole Grain Baking Cookbook

Nutrition

Keywords: crackers