Homemade wheat thins. I jumped at the idea of re-creating them at home. They are thin and crunchy and everything you would want in a homemade cracker.
I don't know if I ever mentioned that I lived in Mountain View, CA for two years when I was a teenager. Went to school and everything.
Those two years led me to a string of food awakenings: wheat thins was one of them, and one of my favorite (others include fig newtons and golden Grahams cereal).
Probably my favorite crackers in the world. Highly, highly addictive, and one of those things I'm happy to not be able to buy here.
It's like honey-roasted peanuts, I can't stop once I open the tin. So I just don't buy them.
The idea of making these homemade salty crackers had been floating in my mind ever since I made some sesame sables and got a somewhat similar taste of my beloved thins. But that was pure coincidence, so I toyed with the idea of making them from scratch at home. Well, it never happened.
Until this recipe came along, courtesy of the wickedly talented smitten kitchen. The search is finally over and I didn't have to do a thing, except try to roll them as thinly as possible to achieve that wonderful cracker the way it's supposed to be. And not to embarrass Deb, who specifically suggests aiming at thin crackers.
I can even say I rolled them too thin and hopelessly burned my first batch. The second was almost burned.
The third time's a charm they say and it was true. I lowered the oven a bit and watched them like a hawk. Literally waited for the 5 to 7 minutes they take to bake in front of the oven door.
Just so that you understand if you decide to make these, don't suddenly decide to go find a scarf you misplaced or answer an e-mail that's been sitting in your inbox for an hour as you put these crackers in the oven. Just a warning. He who warns is not a traitor.
Let's just say that homemade wheat thins together with the roasted red pepper hummus is a flavor wonder.
For the homemade wheat thins recipe go to this link. I followed the recipe exactly and added extra salt before baking.
Jeannie Tay says
Looks good Paula, I baked some using another recipe recently...have to give this a try too:)
Andrea_TheKitchenLioness says
Paula, these wheat carckers look terrific - perfect for just about any time of the day, maybe with some cheese or fruit or with dips such as your lovely red pepper hummus. What a great recipe and picture perfect presentation! I would never have your patience and cust and prick them so flawlessly!
P.S.:I can relate to your studies abroad story...I studied for my two law degrees "in a foreign country" (with more than one official language) and I could be seen running around with two big fat dictionaries under my arms for the first months of my studies - kind of became my "trademark" for a while. Life is the best teacher!
wp_vknotes_admin says
As a teenager it´s hard, but I´ve always been grateful for learning english well. Two law degrees? Impressive Andrea!
Terra says
Your wheat thins look just like the store bought crackers, that rocks:-) Wheat thins are my favorite, but I would so rather have homemade crackers:-) YUM! Hugs, Terra
Cake Duchess says
gorgeous wheat crackers and hummus.I love to snack on hummus often during the week and will try your yummy recipe:)
Cocoa and Lavender says
Paula - you have had an amazing life, living in so many places! You should write. Book in addition to your blog! These crackers look great, and I can only imagine that they kick the store bought ones in the b*tt! I can't wait to make them. ~David