Wheat Thins
Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads.
Yield
100 crackersPrep
30 minCook
25 minReady
55 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine, softened |
|
| ⅔ | cup |
milk
|
|
| 1 | x |
salt
for the tops, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine, softened |
|
| 158 | ml |
milk
|
|
| 1 | x |
salt
for the tops, optional |
*
|
Directions
Preheat the oven to 325.
In a large bowl or in the food processor, combine the flours, sugar, and salt.
Cut the butter into the flour until the mixture resembles coarse meal.
Blend in the milk slowly, using only enough to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling.
On a floured surface or pastry cloth, roll the crackers thin, 1/16 to ⅛ inch.
If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin.
With a sharp knife, cut the crackers into 2-inch squares.
Transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until the crackers are lightly browned.
Cool on a rack.
