Is it worth it to make crackers from scratch? Well, yes and no. I gave this recipe for homemade Wheat Thins a try today and it was a fun little endeavor, but it’s doubtful if I will ever go to the time and effort to make them again.
On the plus side, you know exactly what ingredients are in your homemade crackers. You mix together your own good stuff like whole wheat flour and butter and don’t have to worry about strange preservatives with unpronounceable names lurking around or an excessive amount of sugar hiding in the crackers. But on the minus side, you have to roll out the flour and cut it into little squares which does take some time. Homemade crackers are not something you can whip up in a few minutes so you have to have a strong motivation (like controlling the ingredients) to do something like this consistently.
I followed a recipe from the Kitchen Simplicity website for Homemade Wheat Thins. A good tip I learned from their instructions was to grate the cold butter with a cheese grater when cutting the butter into the flour mixture. This works really well and I have been doing this when making my Copycat Red Lobster Biscuits too.
HOMEMADE WHEAT THINS
(recipe from Kitchen Simplicity)
1-1/4 cups whole wheat flour
1-1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon paprika
4 tablespoons butter – cold
1/4 cup water (plus more if necessary)
1/4 teaspoon vanilla
|Mix in the grated butter|
1. In a bowl mix together the flour, sugar, salt, and paprika.
2. Using a cheese grater, grate the butter into the flour mixture. (I used my small Hand Held Cheese Grater for this step). Mix the flour mixture and butter together.
3. Mix together the water and the vanilla. Pour over the flour mixture and mix until evenly moistened and the dough comes together but is not sticky. (I ended up using my hands for this step to get everything mixed together well). Add a little bit more water if necessary.
4. On a lightly floured surface, roll out the dough as thinly as possible. Cut into small squares and place on a baking sheet lined with parchment paper. Sprinkle with a little bit of salt or other toppings if desired.
5. Bake at 400 degrees for 8 to 10 minutes.
6. Cool completely and store in an airtight container.
A Few More Notes . . . .
- Along with the salt, I also sprinkled a little Lawry’s seasoning salt on some of the crackers which was a tasty addition.
- The thinner you roll the dough the better. I thought the tastiest crackers were the ones that were really thin and almost looked a little overdone. They were the nice crisp ones.
- The original recipe said the yield would be about 60 crackers. I ended up with 80 crackers to I must have cut them a little smaller.
- I just used a table knife to cut the dough into crackers but perhaps something like a pizza cutter would have been a more efficient and speedier tool.
And one more reason why I had mixed feelings about these homemade Wheat Thins? The dough looked a little bit too much like my Homemade Dog Biscuits! This really goes to show how good the dog was eating, but I just couldn’t get that thought out of my head.