Make Your Own Wheat Thins

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.”)

Wheat Thins


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:


8 thoughts on “Make Your Own Wheat Thins

  1. I think I am making these today! Also I am getting the More With Less Cookbook for Christmas (heh, I bought it and wrapped it myself.)

    • EXCELLENT! I can’t stop trying new things from that book. Finally, there’s a cookbook that has tons of recipes I would have eaten growing up… with ingredients I already have… for less money than I’d spend if I bought if somewhere else. Love it!

    • Hm. Good question. Here’s my guess: Dry milk is usually used by adding water until it’s a milky consistency, right (like if you were adding it to cereal)? What if you nixed the dry milk in this recipe and substituted regular milk for the 1/2 C. of water? I think you just want to be sure that you don’t put in too much liquid. Let me know what you do and how it turns out. You actually read my mind today. 🙂 I was wondering the same thing.

    • No stickage! If you sprinkle on a thin layer of cornmeal, you shouldn’t have to do anything except slide a spatula underneath them. Here and there maybe give them a little tug… That’s it. I made a similar recipe today and rolled out the dough on baking parchment paper. That made it very easy to prepare the stuff ahead without it cooking on the stone a moment before I wanted it to. Also made getting it on and off very easy, from stone to cooling rack. Good luck!

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