Here is a recipe I found for homemade Wheat Thins! Kelly has always LOVED the boxed Wheat Thins we get, and even says she’s *addicted* to them. I’ve liked them as well, and was anxious to try the recipe. 
{Homemade} Wheat Thins
Yield: about 50 crackers.
1 1/2 cups pastry flour
1/2 cup whole wheat flour
1/4 cup sugar
1/4 tsp. salt
2 tbsps. butter, softened
1/3 – 1/2 cup milk
salt for the tops
Preheat the oven to 325°F. In your mixer bowl, combine the flours, sugar, and salt, mix well. Cut the butter into the flour with a pastry cutter until the mixture resembles a course meal. Blend in the milk slowly, using only enough to form a dough that will hold together in a ball.
Divide dough into two balls and roll out separately onto two sheets of parchment paper. Remove the parchment paper by flipping dough onto two well-greased baking pans. Cut the dough into cracker-size pieces and sprinkle them with salt. Bake for 20 to 25 minutes, or until lightly browned. Cool and break up. Store in a sealed container.
They turned out really well! I loved them. Kelly said they still aren’t quite as good as the store bought kind, but she still really liked them also.
Filed under: From the Kitchen, Recipes Tagged: | homemade Wheat Thins, recipe, Wheat Thins
Is this the recipe I used?
looks like it! Glad you liked them… uh-oh, now I have to go make some! LOL
Yes, I saw them on your blog and the SevenSisters! They looked so good I knew I had to try them.
By the way, what kind of wheat do you use? Do you grind your own wheat? And if so what kind of berries do you use?
I love to bake crackers. I find it is even easier if you just put the dough on the cookie sheet and roll it out thin and cut them right there. Just a thought!
Hi Kimberly,
Thank you for stopping by!
Yes, I did try rolling them directly onto one of the pans (that was what the original recipe said to do anyway)but I found that made them stick, and made it difficult to get them off.
So, I did end up editing the recipe a bit, because I found the parchment paper approach was much easier in the end. 