Homemade Wheat Thin Crackers (soaked)

I am still playing around with cracker recipes! I have never eaten so many crackers in my life. But we all know that I am an absolute cheese-oholic. And what better to place under my cheese, then a nice crispy cracker. Why bother making them yourself you ask? This is the ingredient list from a regular box of plain Wheat Thins:

  • Enriched Whole Wheat Flour- enriched because they strip and extrude the grain at extremely high temperature and pressure, killing every vitamin and mineral naturally found in wheat. So synthetic  vitamins are added back in to try and fool you. I personally doubt that we absorb much, if any, of these synthetic vitamins.
  • Soybean Oil- from GMO soybeans. Don’t even get me started
  • Cornstarch-from GMO corn
  • Malt Syrup-sweetener made from GMO corn
  • Sugar- made from GMO sugar beets
  • BHT- added to the packaging to “preserve freshness” This is a fancy way of saying, “you are eating a rancid food and we added a deodorizer to the box so it doesn’t stink when you open it.

Sound appetizing? These crackers are really very easy to make. And the soaking step is ridiculously simple. I hate to shop, so for me this is actually a much easier option than going to a store and buying a box of premade crackers. Ha!

Homemade Wheat Thin Crackers (soaked)

1 1/4 cup organic wheat flour (freshly ground if you can)

1/4 cup water + 2Tbsp

4 Tbsp butter (unsalted)

1 1/2 Tbsp sugar

1/4 tsp paprika

1/4 tsp vanilla

1/2 tsp salt (plus more for salting before baking)

  • Combine flour, sugar, salt, and paprika.
  • Cut in the butter. I used a food processor, but you don’t have to.
  • Add water and stir to combine.

Wrap dough tightly in plastic wrap and place in a very warm location. Mine took a nice long nap over night on top of the fridge. The ideal temperature would be between 110 and 130 degrees. Maybe the oven with the pilot light? And ideas? Between baking and letting it sit out for 8-24 hours you are breaking down a very large portion of the phytic acid and pre-digesting the gluten. I also like soaking because it breaks your recipes up into two seperate days, which to me feels like less work for some reason….If you don’t care about soaking, then carry on with the baking right now!

Flour your counter top and roll out the dough. You want the crackers to be very thin, so they will be crispy. Transfer the dough to a cookie sheet lined with parchment paper. Score the crackers deeply with a sharp knife. I make mine exactly the size of my mouth 🙂 Sprinkle with a small amount of extra salt. I over did it the first time and they were too salty, so beware.

Bake in a 400 degree oven for 5-10 minutes. Check them after 5 and remove the crackers that are smaller or thinner and are browning too fast. You’ll know the ones….cool. break. eat.

For the sake of the experiment I actually “borrowed” some wheat thins from a co-worker and brang them home. I ate a real wheat thin and a homemade wheat thin and they tasted EXACTLY THE SAME. I made Rob test them both with his eyes closed and he couldn’t tell the difference. Success!

For the absolute best nutritional value, grind your flour fresh. I have not squeezed the grain mill into my budget yet, but I am almost there. I can’t wait!

P.S If you have a Kitchen Aid Mixer, you can buy a very inexpensive attachment for it that will grind fresh grain! I wish I had one…..but I am still using a good old fashioned wooden spoon 🙂

Homemade Cheese Crackers

Parmesan and Garlic

Crackers have been on my list of things to make homemade for almost a year. I kept putting it off because I thought it would be hard. Trust me, this took 15-20 minutes tops. They are also delicious! My favorite snack is cheese and crackers. Now I have cheese in the cracker, and cheese on the cracker. What could be better than that?

I have been playing around with this recipe all weekend (yes, we have a lot of crackers to eat).There are endless variations to this recipe. As long as you keep the measurements the same, you can use any cheese or spice that you like. I would stick with whole wheat flour though. White flour would probably end up a more doughy, soft cracker. These are crispy and delicious. Enjoy the experiment!

Parmesan Garlic Crackers

1 cup whole wheat flour

1/2 tsp salt

1/2 cup parmesan cheese

4 Tbsp butter

1/4 cup heavy cream

1/4 tsp garlic powder

1/4 onion powder

1 tsp parsley flakes

Heat oven to 400 degrees. Lightly flour a cookie sheet, or cover with parchment paper.

In your food processor (with the grating blade) grate the parmesan cheese. Leave the cheese in the food processor and change the blade to the regular cutting blade. Add flour, salt, spices and butter. Pulse to cut in the butter (this will also make the cheese finer, which is what you want).

Add 1/4 cup of cream. You may need an additional 1 or 2 tablespoons of cream. The dough should barely stick together, and not be wet or sticky at all.

Dump dough on to a lightly floured counter top. Roll out very thin. 1/4″ max. (if you like a soft, chewy cracker you can make them thicker)

Cut your rolled dough into a square. Place the square on to the cookie sheet. Using a very sharp knife, cut the dough into bite size cracker pieces. Don’t worry if it doesn’t cut all the way through, just deeply score them.

Roll out the remaining dough, until you have used it all up. Sprinkle the pan of crackers with sea salt.

Bake in a 400 degree oven for 12 minutes. Crackers should be light brown on top, and a darker brown around the edges. Don’t over bake or the crackers taste scorched. It is better to under bake and let them crisp up on the hot pan, then to burn them.

This makes one quart-size freezer bag full of crackers. Serve with Salmon and Yogurt Cheese Cracker Spread or any sort of raw cheese.

Honey Whole Wheat

So what cheese/spice combo are you going to try? Here are my future cracker experiments:

Blue Cheese and Rye Crackers

Cream Cheese and Carmel Crackers

Sesame Seed and Garlic Crackers

Swiss Cheese and Rosemary Crackers

Garlic and Basil Crackers

Cayenne and Cumin Crackers

Chile Powder and Sweet Onion Crackers

Sun Dried Tomato and Gorgonzola Crackers

Any other ideas?

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