Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, wheat thins. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Wheat Thins is a brand of baked whole grain snack food crackers distributed in the United States and Canada by Nabisco. Food and drinks company. Последние твиты от Wheat Thins (@WheatThins). That's it. totally casual, low stress week coming up. make sure you have your wheat thins on hand.
Wheat Thins is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Wheat Thins is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook wheat thins using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Wheat Thins:
- Take 1 1/4 cup whole wheat flour
- Prepare 1 1/2 tbsp sugar or honey
- Prepare 1/2 tsp salt
- Prepare 1/4 tsp paprika
- Prepare 4 tbsp butter
- Get 1/4 cup water
- Make ready 1/4 tsp vanilla
- Get 1 salt for topping to taste
Crunchy whole wheat crackers that are perfect for snacking. So much healthier and cheaper than store-bought! Did you hear Wheat Thins can cure CANCER?! My g/f and I love Wheat Thins, because thats how The Wheat Thins refused to attend the Monday meeting without first getting their top-grain leather.
Instructions to make Wheat Thins:
- Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Some people use a food processor to cut in the fat.
- Combine the water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
- Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone. For crackers, I would HIGHLY recommend using a baking stone. I roll the dough right out on the stone or mat, after flouring it lightly, and bake them. Yep, right ron the stone. That way I don’t have to worry about rumpled crackers as I move the fragile dough.
- Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll, but I don’t always have to. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square. I skip the trimming and just deal with weird shaped crackers. Those go to the toddler right away!
- Make sure your oven is preheated to 400°F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt, if Repeat with the remaining pieces of dough. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. (If you want to do two trays at once, you can put one on top and one and bottom and switch them halfway through the baking time.) If some of the thinner crackers on the edges 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 toast!
- You want them to be almost crispy, but not totally breakable to deem them “done”, because they will crisp up a bit as they cool. You’ll learn after a tray or two the difference between “too soft” “done” and “oops”. They’re still tasty when they’re soft, just not so cracker-y. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days, but are best stored in airtight containers. For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off a minute or two early with the crackers still inside. They’ll crisp up just lovely as it cools down.
Wheat Thins contain a decent fiber and protein content, but the five grams of sugar per serving is simply unnecessary. Wheat Thins — are a popular baked snack cracker found in North America and distributed by Nabisco, a subsidiary of Kraft Foods Global Inc. The product s slogan Great Taste. Toasted, never fried, with no high fructose corn syrup Wheat Thins are naturally heart healthy. Refresh your memory and your taste.
So that is going to wrap this up for this exceptional food wheat thins recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
