Image Map

Thursday, January 15, 2015

Copy Cat - Wheat Thins

I wanted a wheat cracker to dip, sandwich and smear goodness on. I knew I could just go buy them, but I wanted to try and make them! 
 I did it! I was so excited, I couldn't believe how much they tasted like real Wheat Thins. I wasn't expecting them to taste like that at all!
This was so easy and fun! The kids loved watching mom make "crackers!" 
In comparison to boxed crackers, this batch makes 1-2 "boxes" worth of crackers.
Just a little time spent keeps money in the bank!

Copy Cat - Wheat Thins

In a large bowl combine:
1 c. Wheat Flour
1 c. "Normal" Flour
1/2 tsp. Salt
3 T. Sugar


Then add:
1 c. water (add more water if needed by single tablespoon increments)
1/4 c. Olive Oil

Mix all together until well combined and dough forms.

Separate the dough in 2. Take the first dough half and roll in out on a floured surface. Make the thickness similar to pie crust. (if it's too thick, it's hard to eat and is more like a dog biscuit!)

Take a jelly roll pan or cookie sheet and line with foil. Spray the foil with non stick cooking spray.

Take the rolled out dough and "fold it" in half or 3rds. Move it onto the greased foil sheet, and spread it back out. (you may have to use your rolling pin again to make it flatter)

Take a pizza cutter and cut the dough into small squares. If your pizza cutter can't roll to the end of the edges, take a knife and finish your squares. 

Take a fork and poke each square in the middle to prevent bubbles from forming.

(This was my first attempt- I made these WAY too thick and too big! 
These were seriously dog biscuit/break your tooth status. 
This is just for you to see the cookie sheet and foil with the crackers on them!)

Bake at 375 for 15 minutes or until edges turn golden brown.

*Keep a close eye on them, it depends on how thick or thin they were rolled out, they might cook faster or take longer. 

Remove from the cookie sheet and place on a platter or in a bowl. Don't put them in a bag or storage container warm, the heat will make steam, and in turn make the crackers soggy. Let them cool, then, put them in your storage container. 

Eat just like this, or swipe peanut butter, tuna fish cracker lunch, cream cheese, the sky is the limit!

Needing DIP ideas?

Linking up here

No comments:

Post a Comment