Saturday, October 23, 2010

Wheat Thins

SI finally tried Wheat Thins.  :)  I tried the recipe here .  They turned out good.  I would definitely make them again.  You really will have to work out your preferred thickness and cooking time.  I would definitely suggest parchment paper if you only have one stone because rolling it out on a hot stone wasn't that easy.  I liked mine closer to 1/8 inch thick.  Even at 1/16 they took like 9 mins to bake.  The thicker they are, the more edge problems you have, so you might consider trimming the edges before baking...

Some of the commenters added ranch seasoning and the like... I'm sure they would be great.  RA & H, I hope you get a chance to give these a try.  :)

Hope you enjoy.  Ingredient list copied here in case the other blog ever is taken down.

1 ¼ cups whole wheat flour (can use spelt flour, traditional whole wheat or white whole wheat)
1 ½ Tbs sugar (or honey)
½ tsp salt
¼ tsp paprika
4 Tbs butter
¼ cup water
¼ tsp vanilla
salt for topping


Mrs. Glass said...

Those look really good. Did you have difficulty determining when they were done cooking? I'd *love* to mess around with the seasoning after I try it this way the first time.

Kristen said...

The first set I made, I tasted every 30 seconds after reaching the 5 minute mark. It took them close to 10, but that was with a lot of oven opening.... I don't think I've perfected the art yet.