Homemade Wheat Thin Crackers are ADDICTIVE! They’re such a simple tasty snack to bake, you’ll wonder why you didn’t switch away from expensive boxed crackers sooner!
I don’t know about you, but while I’m on this journey of ditching processed foods that have a long ingredient list, crackers were one of the last things to go in our home. They’re such a convenient snacking food! I always figured that I didn’t have time to go through recipes and find substitutes that were acceptable to the children’s picky taste buds. So we really haven’t snacked much on crackers the last few years.
And I’ll be honest… I’m glad I waited. I’m figuring that it saved me a lot of hassle since I was able to find such delicious recipes in the Whole Grain Baking cookbook right out of the box. You can get yourself the cookbook HERE, something which I highly recommend you do. (Which is why I have given it such a glowing review.)
It’s a gem! Definitely one of my top cookbooks for the simple homestead kitchen!
Like most homemade cracker recipes, Wheat Thin Crackers were simple to mix up and bake. It’s easy! Just combine the ingredients into a dough, roll them thin, and bake them. The trickiest part about baking homemade crackers, like Wheat Thin Crackers, is the fine line in the oven between their being not baked and burned. You definitely need to keep a close eye on them! Just remember that and you’ll be fine!
Homemade Wheat Thin CrackersPrint
Whole Grain Wheat Thin Crackers
- 1 ¼ cup whole wheat flour
- 1 ½ Tablespoons evaporated cane juice, or sugar (Buy cane juice here.)
- ½ teaspoon salt
- ¼ teaspoon paprika
- 4 Tablespoons butter
- ¼ cup water
- ¼ teaspoon vanilla
- additional salt for sprinkling
- Preheat the oven to 400 degrees.
- Grease a baking sheet, lightly.
- Whisk the dry ingredients together.
- Cut in the butter until the mixture is crumbly.
- In a small bowl, add vanilla to the water and then into the flour mixture.
- Stir until you form a smooth dough.
- Divide the dough into a few pieces, working with one at a time.
- On a lightly floured surface, roll the dough into a large 12″ square, about 1/16th inch thick or less (without tearing), flouring the pin and the surface again as necessary.
- With a pizza cutter or knife, trim the edges to square and then make 1 1/2″ squares, placing them closely together on the prepared sheet.
- Sprinkle lightly with salt.
- Bake one sheet at a time for 5-7 minutes depending on how thin you make them. (Be sure to check them often so they don’t burn! Repeat with the remaining pieces of dough and the scraps.)
The other two cracker recipes from Whole Grain Baking were met with equal approval and success:
Leftover Steel Cut Oats were used to make this saltine cracker knock-off that was absolutely delicious and perfect schmeared in butter (my favorite way to eat a saltine.) They were actually more durable than the boxed crackers and held up to the pressures of the broth in Chicken Soup with Homemade Spaetzle. Steel Cut Oat Crackers maintained their texture wonderfully.
Look at those gorgeous Graham Crackers!
Perhaps these didn’t have the same texture or flavor as store-boughten Grahams, but they made for an excellent substitute regardless and were quickly consumed by my family.
And they made for an excellent carrier for Spiced Pumpkin Cream Cheese Dip. Which is all that really matters when it comes to a graham cracker.
And these successful attempts at cracker-making that began with Wheat Thin Crackers has encouraged me to keep trying new cracker recipes. Recipes such as flaky little Buttery Sourdough Crackers and a savory Cracked Black Pepper and Rye cracker.
Do you have a favorite homemade cracker recipe?
What beautiful pictures you take. I have made crackers from the Nourishing Traditions cookbook and they look a lot like yours. I use my hand-crank pasta machine to make them so thin they are translucent. When they are that thin, you get so many you can’t keep track of them. But, then you eat so many you can’t keep track of them, either. Yours are so nice and uniform. Each of my crackers is a unique thing.
Kate Schat says
I ordered this cookbook with a couple other books from Amazon for my Christmas Presents 🙂 I gave the box to my husband when it got here and I can't wait to unwrap on Christmas! All your pictures of the recipes are such teases! (In a good wayI promise!)
Jessica's Dinner Party says
Wheat Thins are my all time favorite cracker! But you’re totally right, the long list of processed goods is probably not good for me. Better try these!
Reinette Visser says
I'm in South Africa and we don't have the term 'evaporated cane juice' over here so I googled it. Am I correct in saying that I can simply use sugar? Thanks for the lovely recipe, I'm going to try it tomorrow!
LaRee Colburn says
Thanks for sharing the info on this cookbook – would love to have a copy of it!!
Quinn At ReformationAcres says
(Sorry, I don't see these comments unless I happen to be looking at the post for some other reason- frustrating.) Anyway, yes sugar is a fine substitute. ECJ is simply a little less processed. Blessings!