[donotprint]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. [/donotprint]
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