Homemade Wheat Thins

This recipe for Homemade Wheat Thins starts with a mixture of whole wheat and all-purpose flours combined with sugar and salt for subtle sweetness and seasoning. Cold diced butter is cut into the dry ingredients until crumbly, then ice water is added to form a firm dough that chills before rolling.

Once chilled, the dough is rolled out very thin to ensure a delicate crispness after baking. Squares are cut and pierced with a toothpick to prevent puffing, then sprinkled lightly with salt before baking at 400°F until golden brown and crisp. Baking one sheet at a time ensures even cooking.

After cooling, the crackers store well at room temperature for up to a week. Their simple ingredients and preparation result in a snack with a clean, nutty flavor and satisfying crunch.