Let’s keep this simple.
There is something so satisfying about taking something common that can be bought at the store and making it yourself, in no time flat, with virtually no headache (unless you drank a lot of wine, that’s another problem for another time).
There is something that feels so culinary savvy about saying “Oh yes, I made my own crackers/chips/tortillas/peanut butter, no biggie”. Like you belong to this secret club of cooks who know how to make those things that normally come out of the snack aisle. Giving this illusion that you are cooking up a dreamy clouds of delicate crackers and gourmet garnishes, when really….these gems take no time flat.
The cast of characters is very few, dry/spices, wet, and a binder (butter!).
Butter is cut into the dry ingredients, to get that flaky, velvety texture we all love. If you don’t have a pastry blender like me, use two forks, smashing the butter with both simultaneously into the dry ingredients, cutting the butter into pea sized pieces. You’re on your way to Homemade Vegan Wheat Thins goodness!
Flour your work surface, ready to rock and roll.
The key is to use enough flour, but not so much that your dough starts to dry out, you should be able to poke the dough and feel the moisture. After it’s ready and rolled, cut into square, triangles, whatever shape tickles your fancy. I find a pizza cutter gets the cleanest and easiest cuts. Cut and bake until crispy and browned .
Let cool. Commence dipping.
Homemade Wheat Thins
inspired by Oh She Glows
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons Earth Balance or butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)
1/4 teaspoon vanilla
1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.
2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).
3. With or two forks, cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it too sticky.
4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a spatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with salt.
5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. Check on them periodically, they burn easily!