Learn how to make wheat thins at home by following these simples steps.
One of my favorite things to gift are homemade versions of my favorite snacks. And who doesn't love a Wheat Thin? [MUSIC] One of the things that I don't think people realize is that crackers are actually really easy to make at home, and that's what a Wheat Thin is. So, I'm gonna start with Whole wheat flour. We have three quarters cup of whole wheat flour into our food processor, which is fitted with the blade. Then I'm going to add a half a cup of bread flour. Add that in, and the reason we're not using all whole wheat flour is because the dough will be just too tight and too dense. So we need something a little bit lighter. Then I'm gonna add wheat germ and this is gonna give it even more wheat flavor. So I'm gonna add a quarter cup of that and add that right into the food processor. I'm going to add 2 tablespoons of granulated sugar And a teaspoon of kosher salt. Now before I add any of the wet ingredients, I'm just gonna go ahead and give this a whirl just to kind of mix up all those dry ingredients. Just wanna pulse it to mix, just like that, and in this case I'm going to use butter because I think it has a really nice. Flavor. So I'm just gonna cut it into about half inch pieces. You want to make sure it's chilled, and add it to the dry ingredients in the food processor. In there, go ahead and put your lid back on and you're gonna pulse it until it looks kind of like course meal. [MUSIC] And it doesn't take long since we only have about four tablespoons of butter. Okay, that looks good. To me. I'll show you what course meal looks like. You can see that the butter is kind of finely ground, just looks like course corn meal or polenta. I'm going to add barley malt. This is gonna add a ton of wheat flavor. It's gonna really kind of give you that signature flavor that you get when you have wheat thins. But I'm gonna use a little mad genius tip here, one of my favorites of all time, is just to coat your Measuring spoon with a little nonstick cooking spray just to prevent this sticky syrup from adhering to the spoon, and you wanna do both sides. So I'm using two tablespoons of the syurp. [MUSIC] And in with tablespoon number two. And because of that nonstick coating, you can see it's kind of just Sliding right off the spoon, and then in addition to the barley malt syrup, I am going to add two tablespoons of light corn syrup. And this just helps with that signature flavor that you get. [MUSIC] And there we go. Give that a whirl just to evenly moisten the dry ingridients [MUSIC]. And [INAUDIBLE] if you are making a pie dough, you're gonna add some ice water [MUSIC]. You wanted where the dough just sticks together when you pinch it in your fingers. So let's see what this like. What this looks like. [NOISE] Yes, looks good to me. Take this blade out here and I'm going to transfer the dough just to a work surface here. And you're just gonna gather all your crumbs and you're just kind of. I am going to knead it all together and make one mass, and I'm going to pat it into a square or rectangle. Then I'm going to cut it in half because, later on when we start rolling it out, it's going to be so much easier to work with half the dough. Then all of it at once. We are going to wrap them in plastic, and we are gonna get these into the refrigerator. [MUSIC] All right, these are going in the refrigerator for about 20 minutes. I want them chilled and just firm, but not too cold. After your dough is chilled, it's time to roll it out. And we are gonna roll it out as thin as possible, because we are making super thin crackers. The first thing I'm gonna do is just hit the board with a little of the bread flour. And this is just gonna kind of prevent sticking, then unwrap your chilld dough. All right, so just put the dough on your work surface. And ultimately I wanna roll this dough out to about one-sixteenth of an inch which is super thin, and I have a really fun trick for doing that. Because I wanna make sure that I roll it out evenly, I'm actually gonna take little rubber bands, and these are These are the kind that you get on either broccoli or carrots when you buy them at the grocery store, and I'm gonna put them right onto the end of my rolling pin. So I think I'm gonna need maybe three or four rubber bands To create that one-sixteenth of an inch thickness. But the funny thing about this mad genious tip is that they actually make things that you can buy either at baking stores or online that are designed to go on the ends of your rolling Rolling pin to help you roll things out evenly. Add another pinch of flour on top, and you're just gonna roll. As long as you keep the dough between the rubber bands that you put on you rolling pin, then you shouldn't have any problem rolling over the dough. And the cool thing is you'll know you're done when the rubber bands hit the tabletop. To cut the crackers into the exact shape that I want I'm gonna us a ruler and a pizza cutter. Just cut it the size of my ruler. You can really do this any size you want. And then you just go in theopposite direction to form the squares. I'm going to just brush these with a little bit Of water, and the reason I'm using water is because if I use anything like egg or milk, they're gonna brown too quickly when bake them. The water is just going to help a little bit of salt adhere. And I like to do half the crackers and then I go back and I brush. The other half. Little bit of salt. And now, we're going to transfer these to a parchment paper lined baking sheet. And we are going to get them in the oven. Okay, so my first tray of crackers are going into a 350 degree oven They are gonna bake for anywhere from eight to ten minutes. And while those bake, I am going to roll and cut my other sheet of pastry. All right, my crackers have baked and they have cooled. And at this point they are either ready for snacking or you can package them up and give them as a gift. Or you can keep them all for yourself because, that's what I plan to do. Look at this. This is wheaty and it's thin. All right, I'm going to taste it. Mm. And it's super crunchy. That combination of whole wheat flour, the wheat germ, and that barley malt syrup really amped up that wheat flavor. Plus, they're thin, they're crisp, and they are mad genius. [SOUND] [MUSIC] [MUSIC]