Wheat Thins (from Recipeland.com)
1/2 cup whole wheat flour
1/2 cup sugar
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!