I wish I could take credit for this recipe. As an obsessive wheat thin eater, I knew when I saw Deb Perelman’s post on homemade wheat thins from earlier today that I had to try to make them too. (In my defense, while I do eat a lot of these crackers, I hadn’t realized until this was in fact posted today until I went to give her the credit for the recipe.) They taste a lot like the real thing – the thinner you can roll the dough, the crispier they’ll be. But like her, (and knowing myself) the yield to time spent ratio isn’t quite enough to keep me from buying family-sized boxes from the entirely, but I will definitely make these from time to time.
All credit goes to Smitten Kitchen! To read Deb’s post and see her recipe, click here.
*Deb mentioned that her crackers tasted butterier after sitting for a few days – but I noticed that mine tasted quite a bit butterier than the boxed wheat thins right out of the oven. This could be because I used Earth Balance in place of butter (recipe worked all the same.) In addition, I found that while I was rolling out the first half of the dough, the other half started to soften too much and became more difficult to work with. I would suggest keeping it cool in the fridge while you work.