eat make read

I have a soft spot for wheat thins, so when I saw this recipe for homemade wheat thins I kind of had to make them. It didn’t hurt that they were suppose to be “incredibly easy”. Maybe it was because I started the recipe after a long day at work and my brain was a little fried, but I ran into a minor road block on this one, but in the end they came out tasting great.

Here’s what happened. I mixed all my ingredients together and decided to put my own little touch on the recipe by adding some honey. When it came time to roll out the dough, I floured my working surface and got to rolling. When the dough was the proper thickness, I sprinkled some salt over top, cut it up and then got my spatula out and tried to trasnsfer my little squares to a baking sheet. That’s where my problems arose. I’m not sure if it was the honey or if I didn’t flour enough, but my little squares turned into angry little blobs that didn’t want to peel away from the surface. So you know what, I just decided that they weren’t meant to be squares and just squished them with my fingers until they were back the the correct thickness and tossed the on the baking sheet. I forgot to poke holes in them, but when they came out of the oven I quickly grabbed one to taste so I could see if it was worth doing the second half.

Yum! While they weren’t exactly the prettiest wheat thins, they were certainly delicious. I’m a big fan of sweet and savory, so the honey/salt combo really hit the spot. Needless to say, I worked through the second batch and snacked on them throughout the weekend.

homemade wheat thins
from pete bakes!

1 1/2 cups flour (all-purpose)
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp salt
2 Tbsp butter (at room temperature)
2/3 cup milk
salt (or other dried herbs and seasoning) for sprinkling
1 Tablespoon honey

1
In a large bowl, combine the flours, sugar and salt. cut in the butter and mix until you have a coarse meal.
2
Slowly blend in the milk just until you have a dough that will hold together. divide the dough into 2 pieces for rolling.
3
Roll the dough out on a floured surface to about 1/8 inch thickness. sprinkle with salt and roll over lightly with the rolling pin again. cut the dough into 2×2 inch squares. poke each square several times with a fork.
4
Transfer squares to an ungreased baking sheet and bake at 325 F for 20-25 minutes, until crackers are golden brown.