As you might guess by my irregularly shaped wheat thin crackers, I’m not a list maker. Nor am I a perfectly square cracker maker. I’ve never been that type of person – organizer/labeler/filer. I just go with it. I think it adds character to my life (character or chaos – depends on who you ask). Sure it gets me in trouble (“Oh, I’ll just stick my camera charger here in my bathroom drawer because I’d NEVER forget that” yeah right) but it also keeps me relaxed.
My husband gave me the sweetest compliment last weekend. He said “What I love most about you is that no matter who you are around you are always your purest, unchanging self. You could be talking to President Obama or a homeless woman yet you are always your true, quirky self.”
I think that is the sweetest thing! And since I made the crackers for myself, and not for the blog, I didn’t bother squaring them off perfectly (although that might have photographed better) and I didn’t mess with staging them around a dip that didn’t exist or surround them with a stray ribbon in a food setting that would never exist here at my house (although some of those pictures are gorgeous).
These wheat crackers were so perfect. Paprika!?! Who knew!? I wish I had doubled this recipe – the dough was easy to work with, the flavor was awesome, and the snacking was crispy and crunchy. Tip: roll the dough as thin as you can because while the dough doesn’t spread, it does puff.
Wheat Thin Crackers (from Smells Like Home, originally King Arthur Flour)
- 1 1/4 cups whole wheat flour
- 1 tbsp plus 1 1/2 tsp sugar
- 1/2 tsp table salt, plus additional for topping
- 1/4 tsp paprika
- 4 tbsp unsalted butter, cold, cut into small bits
- Add all of the ingredients to the bowl of a food processor and pulse them until the butter is pretty evenly distributed throughout the mixture – it should remain fairly crumbly.
- Through the feeder hole with the processor running, slowly pour in 1/4 cup cold water. Let the processor run until the dough forms into a ball around the sides of the bowl.
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Transfer the dough to a well-floured work surface and divide it in half, keeping one half under a lightly damp towel while you work with the other half.
- Roll the dough into a very thin sheet – the thinner the better – and cut out squares with a pastry cutter or pizza cutter.
- Dot the squares with a toothpick to let the air and moisture escape while baking.
- Repeat with the second half of the dough.
- Transfer the squares to the baking sheets, spacing them closely together (they don’t spread) and sprinkle each with a tiny bit of salt.
- Bake for 7-9 minutes, until the edges are slightly browned.
- Cool the pans on wire racks for 5 minutes then transfer the crackers to the racks to cool completely. The crackers will keep in an airtight container for at least a week and they can be reheated if they start to lose their crispness.