Sunday, January 24, 2010

Wheat Thins

1 1/4 C whole wheat flour
1 1/2 T sugar
1 t garlic salt
4 T butter
1/4 C water
1/4 t vanilla

Combine the flour, sugar, and garlic salt in a medium bowl. Cut the butter (or use reconstituted powdered butter) into small pieces and mix it in thoroughly, using your fingers, a pastry blender, a mixer or a food processor. Combine the water and vanilla, and add to the flour mixture, mixing until smooth.

Spray a flat working surface and a rolling pin with Pam. Roll the dough into a large rectangle. It should be very thin like you want your crackers. Use a pizza cutter to cut wheat thin size squares and place them on your greased cookie sheet. They can be close together as the dough will not rise or expand. Sprinkle with extra garlic salt if desired.

Bake the crackers, one sheet at a time, at 400 until crisp and browned, 5 to 7 minutes. If some of the thinner crackers brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely - even 30 seconds can turn them from golden brown to burnt.

Remove the crackers from the oven and cool on the pan or on a plate; they cool quickly. These crackers will stay crisp for several days, but are best stored in airtight containers.

These are really good and you can substitute other flavors for the garlic salt, like cheese, or cinnamon.

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