Wheat Thins Home Made Recipes

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HOMEMADE WHEAT THINS CRACKERS



Homemade Wheat Thins Crackers image

An easy and fast recipe to satisfy your snack cravings!

Provided by Katie Berry

Categories     Snack

Time 33m

Number Of Ingredients 7

1 1/4 cups whole wheat flour
1 1/2 tbsp honey
1/2 tsp sea salt (plus extra to sprinkle on top, if desired)
1/4 tsp paprika
4 tbsp unsalted butter (Very COLD and cut into small cubes)
1/4 cup COLD water
1/4 tsp vanilla extract

Steps:

  • Preheat oven to 400°F / 200°C / gas mark 6 and arrange two oven racks in the center of the oven.
  • To the bowl of a food processor (or a mixing bowl) add the flour, honey, salt, and paprika. Pulse the food processor 10 times to blend or use the knives to mix the ingredients. Add the butter cubes and repeatedly pulse or cut in the butter until the mixture resembles a coarse meal.
  • Stir the vanilla into the water and pour it into the food processor or mixing bowl. Run the processor or stir just until the dough begins to clear the sides of the bowl and rides the blade. Add additional cold water 1/4 tsp at a time if needed. Divide the dough into thirds.
  • Put 1/2 of the dough between two pieces of parchment paper or silicone baking mats. Using a rolling pin, roll to 1/16th of an inch. Carefully remove the top paper or silicone mat. Repeat with the remaining dough and additional sheets of parchment paper.
  • Using a pizza cutter or table knife, trim the edges into neat lines then cut the dough into 1-inch squares. Optional: Poke a hole in the center of each square with a toothpick and sprinkle with additional sea salt if desired.
  • Leave the crackers on the parchment or mat, and transfer them to cookie sheets. Bake until lightly browned -- approximately 7 minutes. Halfway through, move the sheet on the upper rack to the lower one and vice versa.
  • Let crackers cool on the baking sheets for 2 minutes. Use a spatula to transfer them to racks and continue cooling. Store fully-cooled crackers in an air-tight container up to 1 week.

Nutrition Facts : ServingSize 1 g, Calories 202 kcal, Carbohydrate 27 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 235 mg, Fiber 3 g, Sugar 5 g

HOMEMADE WHEAT THINS



Homemade Wheat Thins image

These crunchy whole wheat crackers are a healthier version of the popular store-bought brand. They'll stay crunchy for at least 5 days if stored in an airtight container.

Yield 4 servings

Number Of Ingredients 5

1 cup (120g) whole wheat flour (measured correctly)
½ tsp salt, divided
1 tsp coconut oil, melted
2 tbsp (30mL) pure maple syrup, room temperature
¼ cup (60mL) water, room temperature

Steps:

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together the flour and ¼ teaspoon of salt. Make a well in the center. Pour in the coconut oil, maple syrup, and water. Stir until all of the flour mixture is fully incorporated.
  • Turn the dough out onto a lightly floured silicone baking mat, and lightly knead a few times. Roll the dough into a 1/16" thick rectangle. Slice the dough into squares using a pizza cutter or a sharp knife. Prick the center of each square with a fork, and sprinkle with the remaining salt. Slide the silicone baking mat onto a baking sheet, at bake at 350°F for 28-32 minutes or until crunchy. Cool the crackers on the baking sheet for at least 5 minutes before serving.

WHEAT THINS FROM SCRATCH



Wheat Thins From Scratch image

Make your own copycat Wheat Thins at home!

Provided by Tracy

Categories     Crackers

Time 50m

Number Of Ingredients 11

2 cups whole wheat flour
1/2 cup bread flour
2 tablespoons sugar
2 tablespoon wheat germ
1 tablespoon ground flax seed
1/4 teaspoon baking soda
1 teaspoon find ground salt (plus more for final dusting)
1 tablespoon barley malt syrup
6 tablespoons cold unsalted butter (cut into cubes )
1/4 - 1/2 cup cold water
1-2 teaspoons coarse ground salt

Steps:

  • Pre-heat oven to 400 degrees. Cut 2 pieces of parchment paper to fit baking sheet (or sheets if using two different sized sheets) and set aside.
  • In a food processor, add the flour, sugar, wheat germ, flax seed, baking soda, salt Pulse a couple of times until well combined.
  • Add the malt barley syrup and cold cubed butter and pulse a few times until dough becomes crumbly. While food processor is running, add the water very slowly , 1/4 cup to start and let it blend for about 15 seconds. If a ball of dough doesn't form, add just a tablespoon more at a time and let blend for 5-10 seconds. Stop once a dough ball forms.
  • Remove dough from food processor and separate the dough in half. Add one half to one of the pre-cut parchment papers. Shape the dough into a rectangle and then roll it out with a rolling pin, keeping the shape as close to a rectangle as possible. Roll as thin as possible, about 1/16 or 1/8 of an inch. The dough may be a little sticky, use a little wheat flour on your rolling pin to keep it from sticking.
  • Once dough is rolled out very thin, use pastry wheel to trim dough to even, straight edges. Use the trimmed dough to fill in other areas of dough to make rectangle on parchment paper. Roll flat and trimp. Repeat until dough is as close to an even rectangle as possible.
  • Use pastry wheel to cut dough into 1 1/2 - 2 inch strips. Then again to create squares. Approxiately 8 colums and 8 rows. Pierce each square twice with a fork.
  • Gently transfer parchment paper to baking sheet. Bake in baking sheets in oven for 7-10 minutes or until edges of crackers begin to brown.
  • Let crackers completely cool and then store in an airtight container for up to two weeks.

Nutrition Facts : Calories 227 kcal, Carbohydrate 31 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 327 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

HOMEMADE WHEAT THINS RECIPE



Homemade Wheat Thins Recipe image

his isn't a recipe for any old cracker, it's a recipe for crisp and thin whole grain crackers that taste exactly like the kind you buy at the store. My recipe hinges on using the same ingredients you find written right on the box: whole grains, oil, sugar, malt syrup, and turmeric. If you don't have any affection for genuine Wheat Thins, you can get away with a substitution or two, but for those of you who want to make a worthy copy at home, it's vital to use the right ingredients. Trust me, it's worth the effort.

Provided by Stella Parks

Categories     Snack     Bread     Snacks

Time 1h15m

Yield 140

Number Of Ingredients 17

For the Glaze:
2 ounces light corn syrup (about 3 tablespoons; 55g)
1/4 ounce barley malt syrup (about 1 1/2 teaspoons; 7g)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 ounce hot water (about 2 tablespoons; 30g)
For the Crackers:
5 ounces whole wheat flour, plus more for dusting (about 1 cup, spooned ; 140g)
2 1/2 ounces sugar (about 1/3 cup; 70g)
1 1/2 ounces bread flour (about 1/4 cup, spooned; 40g)
3/4 ounce toasted wheat germ (about 3 tablespoons; 20g)
1/2 teaspoon ground turmeric
1/2 teaspoon (2g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use half as much by volume or use the same weight
1/2 teaspoon cream of tartar
1/4 teaspoon baking soda
1 ounce refined coconut oil, solid but creamy (about 2 tablespoons; 30g)
1/4 ounce barley malt syrup (1 1/2 teaspoons; 7g)
3 ounces water (about 1/3 cup plus 1 tablespoon; 85g)

Steps:

  • For the Glaze: Combine corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt is dissolved. Set aside to cool.
  • For the Crackers: Adjust oven rack to lower-middle position, preheat to 350°F, and cut two parchment sheets to 11- by 16-inches. Combine whole wheat flour, sugar, bread flour, wheat germ, salt, turmeric, cream of tartar, baking soda, and coconut oil in the bowl of a food processor. Pulse until coconut oil disappears into a fine, powdery meal. Mix barley malt and water in a small glass to dissolve the syrup, then add to dry mix and process to form a stiff dough. Knead lightly on an unfloured surface, then divide in half and drape with a damp paper towel.
  • To Roll: Place a prepared parchment sheet on a clean work surface, and dust generously with whole wheat flour. Place one portion of dough in the center, sprinkle with flour, and, using a rolling pin, roll into a roughly 5- by 8-inch rectangle. Dust with flour and carefully flip the dough over, sprinkling more flour on top, wherever you notice a sticky patch. Continue rolling from the center out, until the dough extends just past the edges of the parchment and is no thicker than 1/16 inch; the crackers will puff significantly in the oven, so this thinness is key to keeping them thin and crisp.
  • To Glaze and Cut: Trim away the ragged edges with a pizza wheel, and lightly brush the dough with glaze. If you like, use a docking tool to decorate the crackers. Cut into 1 1/2-inch squares with a pizza wheel (they will shrink in the oven), then carefully transfer the parchment and crackers to an aluminum half sheet pan. This can be done by lifting two opposite corners and pulling the paper taut, or by sliding the parchment and crackers on and off a pizza peel.
  • To Bake: Sprinkle with salt and bake the crackers to a light yellow-brown, about 12 minutes, rotating the sheet pan halfway through to ensure even browning in the ultra-thin dough. The bake-time is highly variable , depending on the exact thickness of the dough, the type of baking sheet used, and any variations in dough thickness. Keep a close eye on the crackers as they bake, as they may brown and crisp faster depending on these variables. Cool to room temperature directly on the baking sheet; the crackers will not be crisp while warm. Repeat with the remaining dough (if rolled/cut in advance, the crackers won't shrink away from each other as they should). Store leftovers in an airtight container at room temperature up to one month.

Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 19 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 140 small crackers, UnsaturatedFat 0 g

WHEAT CRACKERS



Wheat Crackers image

This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers.

Provided by Ray Anne

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 30m

Yield 32

Number Of Ingredients 6

1 ¾ cups whole wheat flour
1 ½ cups all-purpose flour
¾ teaspoon salt
⅓ cup vegetable oil
1 cup water
salt for sprinkling

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
  • On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
  • Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 9.2 g, Fat 2.5 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 55.2 mg

LOW-CARB WHEAT THINS



Low-Carb Wheat Thins image

These crackers are reminiscent of "Wheat Thins" and are great with dips, spreads, and cheeses. Because they're made with almond flour, they're low-carb and soy-free. Try substituting ranch dressing mix for the garlic salt.

Provided by cates.shannon

Categories     Breads

Time 30m

Yield 40 crackers, 5 serving(s)

Number Of Ingredients 4

1 egg white
1 cup almond flour
2 teaspoons Splenda sugar substitute
1 teaspoon garlic salt

Steps:

  • Preheat oven to 325 degrees.
  • Mix all ingredients together.
  • Transfer dough a silicone mat on a cookie sheet.
  • Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
  • Remove waxed paper and sprinkle with additional garlic salt, if desired.
  • Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
  • Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
  • Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
  • Let cool completely and store in airtight container.

CRACKED WHEAT THINS



Cracked Wheat Thins image

Make and share this Cracked Wheat Thins recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Vegan

Time 25m

Yield 4 dozen

Number Of Ingredients 6

3 cups whole wheat flour
1 tablespoon sugar
3/4 cup vegetable shortening
1 cup red river cereal (or cracked wheat)
1 cup boiling water
1 teaspoon salt

Steps:

  • Pour boiling water over Red River Cereal.
  • Allow to soak for 30 minutes.
  • Combine shortening and sugar.
  • Add flour and salt.
  • Add the soaked grain. You might need a bit more water to get the right consistency.
  • Divide dough into four parts and roll each as thin as parchment.
  • Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
  • Prick dough all over with force to prevent bubbling.
  • Bake 400F 10 minutes.
  • Remove, and break biscuits where you have them scored.
  • For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.

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