Baked Wheat Thins
Crackers! It seems like everyone is all about making their own crackers. And when the New York Times wrote an article about crackers, I new I had to jump on the bandwagon. I looked around for a recipe that I had all the ingredients for, that was relatively simple and that was going to be done sooner rather than later, because I was in the mood for some cheese and crackers.
When I was a little kid, I used to pop myself up on the corner counter-top in my parent’s kitchen, and reach into the cabinet behind me, pull out the yellow box of Wheat Thins and eat my snack. My parents used to get this amazing freshly ground peanut butter, and I would dip the wheat thins into the jar pulling out a heavily peanut butter coated crunchy snack.
I was surprised at how easily this recipe came together, and how many ingredients I continually have on hand. You usually can’t find my pantry shelves without wheat and white flour, and salt I always have on hand. Butter and milk are staples, so my ingredient list was set.
Baked Wheat Thins
Inspired 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
Preheat the oven to 325 degrees.
In a large bowl, combine the flours, sugar and salt. Cut the butter into the mixture until you have a coarse meal.
Slowly blend in the milk until the dough holds together; and divide into 2 equal pieces for rolling.
Roll the dough out on a floured surface to about 1/8 inch thickness. Sprinkle them with salt and roll over lightly with the rolling pin again.
Cut the dough into squares, or whatever your desired shape is.
Transfer the squares to an ungreased baking sheet and bake for 20-25 minutes, until crackers are golden brown.