I like to cook.
I like to know what is in my food.
there are so much preservatives, and who- knows- what in stuff you buy in packages. really, aren't homemade cookies so much better than store bought ones?
so-
when I saw this recipe for wheat thins, I had to try it.
we like wheat thins around here.
this is what they looked like:
not too bad.here is the recipe in case any of you might want to try them:
wheat thins.
1 1/4 c whole wheat flour
1 1/2 tbsp sugar
1/2 tsp salt
1/4 tsp paprika
4 tbsp butter
1/4 c water
1/4 tsp vanilla
mix flour, salt, sugar, and paprika. cut in butter. add water and vanilla, mix until smooth.
heat oven at 400. lightly grease baking sheets.
divide dough into 2, on floured surface, roll into a large rectangle. flip dough frequently, so it doesn't stick. roll it 1/16" thick. cut into 1 1/2 " squares. put on baking sheets. sprinkle with salt if desired.
bake one sheet at a time for 5-7 minutes.
next time I make these I am going to try to roll them even thinner.
then they will be more crispy.
yum.
1 comment:
Yummy! Have you tried these too? :
Graham Crackers-from Karen in Chubbuck, ID
1/3 cup shortening
3/4 cup plus 1 T. sugar (I use brown sugar)
3 T. honey, warmed
1 1/2 tsp. vanilla
1 3/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup plus 2 T. water
I add in 1-2 t. cinnamon
Preheat oven to 300 degrees. Combine shortening, sugar, honey and vanilla.
Blend until smooth. Combine dry ingredients in a separate bowl, and then
add dry mixture to the wet ingredients and blend well with electric mixer.
Slowly add water to the mixture while beating. You may have to mix by hand
until the mixture forms a large ball of dough.
Divide the dough in thirds and roll one third out on waxed paper till at
least 1/16″ thick. It should be very thin. Use a knife to trim into a
rectangle slightly smaller than the sheet pan you will be using.
Grease the baking pan with a light coating of shortening. Turn the dough over
onto the baking sheet and remove the wax paper.
Use a knife to score the dough into smaller crackers. Use a toothpick (or
fork) to poke holes over the entire surface of the dough.
Bake for 22 to 24 minutes, or until the dough begins to turn light brown around the
edges. Turn the baking sheet around halfway through baking time for even
browning. Cool the crackers before breaking them apart along the scored
lines.
Repeat process for remaining dough. If desired, you can sprinkle a
cinnamon/sugar mixture over the dough before baking to make cinnamon
grahams.
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