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Wheat Thins®

Source of Recipe


From "Classic Snacks Made from Scratch" by Casey Barber



List of Ingredients



• 1 cup whole wheat or white whole wheat flour
  
• 1 Tbsp granulated sugar
  
• 1 tsp malted milk powder
  
• ½ tsp kosher salt, plus more for sprinkling
  
• 4 Tbsp chilled unsalted butter, cut into ½-inch cubes
  
• 2 Tbsp whole or reduced-fat milk
  
• 2 Tbsp water
  






Instructions



1. Preheat the oven to 400° F. Line two baking sheets with parchment paper or Silpat liners.
   
   
2. Using a food processor or a stand mixer fitted with the paddle attachment, whir the flour, sugar, malt powder, and ½ teaspoon salt together for a few seconds until combined.
   
   
3. Add the butter cubes and pulse in 3-second on/off turns in the food processor or stir at medium speed with the mixer until a crumbly dough forms, resembling moist cornmeal. Add the milk and water and continue to pulse or stir until a soft dough forms.
   
   
4. Turn the dough onto a floured surface and divide into two pieces. Lightly dust one of the pieces with flour and roll into a rough 12-inch square no more than â…›-inch thick. (Make it as thin as you can, because the crackers will puff up when baked.) Cut into 1½-inch squares using a pastry or pizza cutter, then transfer to a baking sheet. Repeat the process with the second piece of dough.
   
   
5. Sprinkle lightly with kosher salt and bake for 12 to 14 minutes, until golden brown and crispy at the edges. Transfer the crackers to a wire rack and let cool completely. Store the crackers at room temperature in an airtight container for up to a week
   
   Makes about 10 dozen crackers