Everyday Wheat Thins
These crisps have a simple rustic charm to them. They are a little bland so go ahead and pair them with a bold cheese. Adapted from 'Everyday Crackers' recipe in the Irish Pantry cookbook by Noel McMeel.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3 dozen crackers
- 1 cup organic whole wheat flour
- 1 cup organic all-purpose flour
- 1/2 teaspoon salt
- 2 Tablespoons unsalted butter
- 1 cup 2% milk
Preheat oven to 325F.
In a food processor, combine flours, salt and butter. Pulse untll the butter is incorporated.
Pour in the milk, a little at a time, and process until a dough comes together. It should be soft, but not sticky.
Turn the dough onto a floured surface and divide in half. Roll each portion of dough until very, very thin. Cut dough into 2-inch squares and transfer them to large, ungreased baking sheets. You can place them right next to each other.
Poke each cracker several times with a fork (great job for kids!), sprinkle with salt if desired, and place the pan in the oven.
Bake crackers for 18-20 minutes, until lightly browned and crisp. Cool completely on a wire rack.
Store in an airtight container for up to one week.