Friday, May 20, 2011

Homemade Wheat Thins

I have a confession: I love Wheat Thins. The ingredient list contains some questionable items, however, and includes the always delectable BHTin the packaging material.” For an everyday snack cracker that’s healthy, this recipe is quick and simple and does taste like “the real thing.”

Wheat Thins (from


1 1/2 cups flour (I used whole wheat pastry)

1/2 cup whole wheat flour

1/2 cup sugar

1/4 teaspoon salt

2 Tablespoons butter

2/3 cup milk

salt or other dried herbs for sprinkling


1. Preheat the oven to 325.

2. In a large bowl, combine the flours, sugar, and salt. Cut the butter into the flour until the mixture resembles coarse meal.

3. Blend in the milk slowly, using only enough to form a dough that will hold together in a ball. Divide the dough into 2 equal portions for rolling.

4. On a floured surface or pastry cloth, roll the crackers thin, 1/16 to 1/8 inch.

5. Lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. (Be careful, it’s very easy to over-salt these!) With a sharp knife, cut the crackers into 2-inch squares. I also made half this batch into circles.

6. Transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork.

7. Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack.

Ready for cheese-and-cracker snack time!

These crackers will obviously not last as long as their packaged counterparts, so try to eat them up in a few days. Once you taste them, however, I don’t think that will be a problem!


  1. Have you ever tried to make these non-dairy?

    If I try to do so, I'll post them on my blog and link to you. Thanks.

  2. I never have, Michelle, but I don't think the substitution would be an issue. I *think* there are other wheat thin recipes out there that are already non-dairy.