Remember the new savory Kernel’s Seasons flavors?
Well, I used the pizza flavor to make homemade wheat thins.
I was going on a trip and wanted to make snacks. When Kellen suggested crackers, I jumped at the opportunity because I’d never made them before.
I was extremely satisfied with them, but next time I think I’ll add a little more liquid to them because they were a tad dry. But, the flavor is great and I felt pretty proud that I made healthy, homemade crackers, thanks to Kitchen Stewardship.
What’s your favorite homemade version of a store-bought food?
Homemade “Wheat Thins” Style Crackers Recipe
Adapted From: Kitchen Stewardship
Ingredients
¾ cup white
¾ cup wheat flour
1 ½ Tbs. raw honey, melted (or honey)
½ tsp. salt
¼ tsp. paprika
4 Tbs. butter
¼ cup water
salt for topping
Directions:
- Combine the flour, salt and paprika in a medium bowl.
- Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea.
- Combine the water and honey in a measuring cup and add to the flour mixture.
- Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
- Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone.
- Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each.
- Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square.
- Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough.
- Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast! You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool.
- Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers.
What Katie's Baking 
