Thursday, September 4, 2008

Wheat Thins

1 3/4 cups whole wheat flour
1 1/2 cups white flour
3/4 tsp salt
1 Tbs sugar (optional)
1 tsp garlic powder (optional)
1/3 cup oil
1 cup water

1. In a large mixing bowl, mix the whole wheat flour, white flour, salt, sugar and garlic powder.
2. In a smaller bowl, mix/beat oil and water together.
3. Add liquid mixture to dry, mixing well, but as little as possible (otherwise the dough becomes too elastic and difficult to work with).
4. Split dough in half and take
one half and roll as thin as possible- not more than 1/8” thick, on unoiled cookie sheet . Mark with knife for size crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt if desired. Repeat for second half of dough.
5. Bake at 325 until crisp and light brown, about 30 minutes.

Cook's notes: Sugar and garlic are not in original recipe, but original recipe tastes a bit bland without them. I think these are a wonderful alternative to the commercial wheat thins since they are a more sustaining snack. I flip my cookie sheet over to roll the dough out on, as well as to bake them. I prefer to use a pizza cutter rather than a knife to perforate the dough since the knife tends to make the edges more ragged. Just be sure to not cut all the way through, as it causes the edges to burn

Adapted from: Deseret Recipes cookbook.

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