Oatmeal cream pies. Cheez-its. Triscuits. Wheat Thins. Yodels. Ring-dings.
I have a slight weakness for things I should not be buying at the store. Or at all.
Not that Wheat Thins are all that bad for you, especially in comparison with the streusel coffee cakes I can’t help drooling on. But there’s nothing like passing on a mouthful of preservatives and instead making a good ol’ favorite in the good ol’ home oven.
During this busy Christmas season, I thought I’d share a recipe for a very fast snack in the middle of the noise. If you decide to make Wheat Thins as a gift or a party treat, make sure you give/serve them right away. They don’t stay fresh as long as store-bought crackers.
This hasn’t mattered in our house, since they don’t stay in existence outside our tummies very long. Yum.
(Note: This is another outstanding recipe from the Mennonite cookbook “More With Less.”)
whole wheat flour = 2 C.
wheat germ = 2 TBS
salt = 1 tsp
baking powder = 1 tsp
brown sugar = 2 TBS
dry milk solids = 2 TBS
margarine = 6 TBS
water = 1/2 C.
molasses = 1 TBS
cornmeal and spices
Preheat the oven to 350°F.
Combine the first 6 ingredients. Cut in the margarine. Combine the water and molasses separately and then add them to the mix.
Knead it a little until it’s smooth. Grease two cookie sheets or get two baking stones preheated. Sprinkle either option lightly with cornmeal.
Divide the dough in half. Roll out half of the dough dime-thin, directly onto the sheet or stone. Repeat with the other half. (Flouring the rolling pin should help.) Sprinkle lightly with paprika, garlic, onion, or seasoned salt. I use paprika, garlic powder, onion powder, coarse salt, and Butt Rub (a BBQ seasoning – isn’t that an appetizing name?).
Run the rolling pin over the dough one more time and then prick the dough here and there with a fork. Cut into squares or triangles.
Bake 10 minutes or until lightly browned.
If you can resist eating half the batch immediately, I salute you with a Wheat Thin! What a great snack to hand off to your kiddos – or yourself! Guilt-free, junk-free, and incredibly yummy. Enjoy!
For a picture-free, easy-to-print version of this recipe, please click on the following link: