Fix Me A Snack

A blog created by a mom who got sick of feeding her kids crackers and ice cream

I’ve been trying my best to pretend otherwise, but we moved to a new home a few weeks ago. I’m starting to realize that a tiny break from blogging may be necessary. We have no internet at the new abode and don’t expect to for another month or two. While I’ve been able to make due with sneaking off to the public library while my youngest is at preschool, it’s starting to get a little old.

The chicks have grown leaps and bounds so I’m hoping to write a post about their exploits soon. But for the most part, I need to lower my expectations for a while. I’ll be back. I promise.

I wish I could make these crackers all day long today. They are perfection. My time in the kitchen has been rather minimal lately. Snacks consist mostly of fruit or store-bought crackers. When we were busiest with the move, the kids were eating lots of junk and seemed to be constantly hungry. It was a nice reminder of how far we’ve come and I’m anxious to get back to a healthier place. At the moment, I’m focusing on healthy meals and hopefully in a few more weeks the snacks will fall in line.

Homemade Wheat Thin Crackers Recipe

This recipe is minimally adapted from one by the same name in King Arthur’s Whole Grain Baking cookbook. I discovered it through Katie @ Kitchen Stewardship who features her own version of this recipe in her splendid Healthy Snacks on the Go ebook. (Given my snack-driven lifesytle, Katie was kind enough to send me a copy. Thanks Katie!)

If you’re able to roll them out nice and thin, I find these even tastier and more addictive than the supermarket variety.

If you don’t have any silicone baking mats, you can use 11 x 16-inch sheets of parchment paper.

1 1/4 cup whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus more for topping
1/4 teaspoon paprika
4 tablespoon cold unsalted butter, cut into chunks
1/4 cup cold water
1/4 teaspoon vanilla extract

Preheat oven to 400 degrees Fahrenheit.

Place the flour, sugar, salt, and paprika in the bowl of a food processor. Pulse the processor for 10 seconds. Spread the butter chunks over the flour mixture. Run the food processor for 10-20 seconds until the mixture is the texture of cornmeal. The occasional large chunk of butter is more than okay.

Mix the water and vanilla together in a small bowl. With the processor running, pour in the water mixture through the feed tube. Run the processor for 30 seconds to incorporate.

Dump the dough out onto a silicone baking mat. Press the dough into a ball and knead gently. Divide the ball in half. Shape the halves into fat rectangles and place one on the center of a silicone baking mat. Keep the other half covered with some plastic wrap. Roll the dough out until it is thin (1/16th-inch)  and covers almost the entire mat. Try to roll it out as evenly as possible. Lightly sprinkle the dough with flour if it sticks to the rolling pin.

Cut the dough into 1 1/2-inch squares with a pizza wheel. They do not need much space between them as they shrink slightly during baking. Place the baking mat onto a baking sheet. Sprinkle with a generous pinch of salt.

Bake for 5 – 10 minutes, rotating at least once. The time it will take for the crackers to bake depends on their thickness. They are done when the edges just start to brown. I usually have to save the crackers on the edge from burning and return the rest to the oven for a few more minutes. Keep a close eye on them after five minutes as they burn quickly. Transfer the crackers to a cooling rack. Serve. Store in an airtight container for up to a week.

Yield: 100 crackers
Prep-time: 30 minutes
Bake-time: 5 minutes

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  1. I love making crackers, but I don’t do it nearly enough. Wheat Thins are a standard item around here, so I’ll have to give these a shot–they look great! (Good luck moving in, btw)

  2. This looks fantastic! I’ll be trying it tomorrow, hopefully to share with friends at a weekly playdate. Good luck unpacking and settling in!

  3. Michelle
    6:51 pm on May 25th, 2011

    Would you ever attempt a cracker recipe without the use of a food processor? I do not have one but I am so curious to try these! What tools might I use to give it a try?

  4. Cindy
    6:59 pm on May 25th, 2011


    You could try a pastry cutter. It’ll take a while, but should yield similar results.

  5. This looks wonderful. I’ve never tried homemade crackers but they look terrific.

  6. Livia
    2:01 pm on June 8th, 2011

    I love Wheat Thins, and you make replacing them sound so easy!

    Only the vanilla extract doesn’t sound pleasing. Is that just to make them more like the original, or are the crackers just not tasty without it?

  7. Livia, the vanilla flavor is barely notable, but I’m sure it adds something.

  8. My kids LOVE Wheat Thins! This recipe looks great–it’s going on our “recipes to try this summer” list which is growing longer by the minute! That and the cheese crackers you posted another time!

  9. Brenda, I’d start with these crackers. They are quicker.

  10. Belle
    7:16 pm on August 21st, 2011

    These were very quick and easy to make and they turned out wonderfully! Thank you :)

  11. Always great to hear. Thanks Belle.

  12. […] that no cracker from a box shall cross his lips.  And, while I have made a fair share of homemade Wheat Thins and Cheez-Its, my delusions did not last long.  Especially when we go to the playgroup at my […]

  13. Crackers are my favorite! :) I will have to try making these. Thanks!

  14. Regina
    12:24 pm on February 27th, 2013

    I made these and they were quite good!

    To answer the question from Michelle (from 2 years ago).

    I used a pastry cutter. Its a lot less cleanup than a food processor. Instead of pulsing use the cutter to blend until the mixture is the consistency of cornmeal and follow the rest of the recipe as written.