Title: Wheat Thins
Categories: Bakery Cracker
Yield: 100 Crackers

1 1/2	c	All purpose flour
1/2	c	Whole-wheat flour
1/2	c	Sugar
1/4	ts	Salt
2	tb	Margarine, softened
1/2	c	Water
		Salt for the tops, optional

Preheat oven to 325F.

In a large bowl or food processor, combine flours, sugar & salt. Cut in the margarine until the mixture resembles coarse breadcrumbs. Blend in the water until you have a soft dough. You may need to add extra water.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers very thin, 1/16 to 1/8" thick. Lightly sprinkle the tops with salt & roll with rolling pin.

With a sharp knife, cut the crackers into 2" squares. Transfer them to an ungreased cookie sheet. Prick each cracker in 2 or 3 places with a fork.

Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a wire rack. Serve with spicy dips or spreads or with mulled wine or hot, spiced apple cider.

Foust & Husch, "Crackers!"

previous

next