Homemade Wheat Thins!

Hiya, kids!

I have been a busy bee!

My continuous brew kombucha setup is finally producing, and I harvested my first batch on Thursday...delicious!  I should be able to get my second batch out of it later today...so exciting!



Surprisingly enough though, that isn't what we're going to talk about today.
 Today, I'm going to show you how to make your very own Wheat Thins style crackers, courtesy of Oh She Glows.  I tweaked her recipe just a tad, so I'm going to post my version here...and just in case you didn't notice, there is a new little fork and knife icon just below the blog banner...click there to see all the recipes posted here in easy to read format, courtesy of Recipage!  You can also search recipes based on different criteria using the toolbar on the right side of the page.

Feel free to drool over my super awesome antique Cracker Containment Unit, as well :)

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Homemade Wheat Thins Recipe!

First off, preheat your oven to 400 degrees, and gather your dry ingredients:

• 1 1/4 cups wheat flour
• 1 1/2 T sugar
• 1/2 t salt (keep extra salt nearby for sprinkling on top)
• 1/4 t paprika
• 1T flax seed

Combine and mix all your dry ingredients, and add 4T of ghee (room temp butter works as well)



Mix that all up until it is nice and crumbly looking


Now gather your wet ingredients:

• 1/4 cup + 2 T water
• 1/4 t vanilla

 Mix the water and vanilla together, and combine with your other ingredients. mix until it is all nice and doughy.


Now, divide your dough ball in half, (It is easier to work with half of it at a time) and transfer it onto a sheet of parchment paper.


Roll that out as thinly as possible, and use a pizza cutter to cut out your crackers grid style. Don't worry about re-working those edge pieces...personally, the irregular ones are my favorites! They get nice and crispy! :)


Just move your parchment paper and crackers onto a baking sheet, sprinkle the top with salt, and bake for 8-10 minutes, until the edges get nice and brown.  Enjoy!