Homemade Wheat Thin Crackers[35]

Homemade Wheat Thin Crackers

  • Servings: 3 dozen
  • Difficulty: easy
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Homemade Wheat Thin Crackers

Adapted from King Arthur Flour Whole Grain Baking Cookbook


  • 1 ¼ cups (155g) whole wheat flour
  • 4 tbsp (56 grams) unsalted butter, cold is fine, cut into small bits
  • 1 ½ tbsp (20g) sugar
  • ½ tsp (3g) salt
  • ¼ tsp paprika
  • ¼ tsp. vanilla (omitted)


  1. Pre-heat oven to 200C. Line the baking tray with baking paper.
  2. In a mixing bowl, combine the flour, sugar, salt and paprika. Using a pastry blender, cut the butter into the flour mixture until it resembles bread crumbs. Pour the water into the mixture, mix until well combined and knead into a dough.
  3. Flour your counter (I didn’t cos the dough is easy to handle) and roll the dough as thin as possible without tearing. You can sse a pizza cutter to cut into squares, about 1½ inches each. I used a round cookie cutter instead, easier to wash later. Using a toothpick, poke on the surface to make them look authentic.
  4. Transfer the crackers to the baking sheets. You do not need to space them much as they don’t spread. The original recipe suggests sprinkling the squares lightly with salt but I didn’t, it is supposed to be a healthy snack!
  5. Bake crackers until crisp and browned, about 7 to 10 minutes depending on the thickness of the crackers. These crackers bake quickly, so watch them closely. They will crisp up as they cool.


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