Tuesday, December 29, 2009

Wheat Thins

I found this recipe in the Deseret Cookbook, and it always intrigued me. You can actually make homemade Wheat Thins? How cool is that?! I made them for a New Years Eve party back in 2006, but then I lost the cookbook. I got a new one early in 2009 and finally made these crackers again a couple weeks ago. They are super easy to make and yummy, too. The recipe says to flavor them with a light sprinkling of salt before baking, you can be creative with the flavor. I've made them with onion and garlic powders and salt. They were a hit!
Wheat Thins
Click here for Printable Recipe

  • 1 3/4 cups whole wheat flour
  • 1 1/2 cups white flour
  • 1/3 cup oil
  • 3/4 tsp salt
  • 1 cup water

Mix flours together in large bowl.
Blend oil, salt and water together.
Add liquid mixture to dry, mixing well but as little as possible.
Roll as thin as possible on unoiled cookie sheet (or the back of a jellyroll pan) -- not more than 1/8" thick.

Mark with knife for size crackers desired, but do not cut through.
Prick each cracker a few times with a fork.

Sprinkle lightly with salt or onion salt, if desired.

Bake at 350°F until crisp and light brown, about 30 minutes.
Break apart at scored marks.
Wheat Thins


  1. If I want wheat thins, I just buy them. I'd NEVER spend time making them from scratch, but then I don't cook at all, except scrambled eggs.

    Visiting from SITS.

  2. Popped in from SITS! These look perfect--I thought they were from a box!



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