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Monday, October 31, 2011

Cheesy Italian Wheat Thins

Happy Monday! I know its a happy Monday for me-class got cancelled this morning, so I've been baking some French Toast Cupcakes for our work Halloween party.

Last week, I was in a heavy baking mood, and tried a ton of new recipes. They all turned out really good, and I'll be sharing them soon enough!

Today though, I want you to go cook these wheat thins. They literally only take 10-15 minutes(if even that) to whip up, and only a few more to cook, and they are superb!

Cheesy Italian Wheat Thins
adapted from Two Peas and Their Pod


1 1/4 c flour
1 1/2 Tbs sugar
1/2 tsp salt, plus extra for topping
1/4 tsp paprika
4 Tbs unsalted butter
1/4 c water
1/4 tsp vanilla
1/2 c Mozzarella cheese
1/2 tsp Italian seasoning

1. Preheat oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.
2. Combine flour, sugar, salt, paprika, Mozzarella cheese, and Italian seasoning in a medium bowl.
3. Cut the butter into small pieces and add to the bowl. Mix the butter into the dry ingredients with a pastry blender, or a fork if you don't have one.
4. Combine the water and vanilla in a small measuring bowl. Add to the butter/flour mixture and mix until a smooth dough forms. Add more water as needed.
5. Divide dough into 4 pieces, but keep the others covered while you work. Lightly flour your work surface and rolling pin and roll the dough into a rectangle, about 1/16in thick. (You want it to be thin, hence the wheat thin).  If you want perfect crackers, then trim the edges so its an even rectangle. Cut into squares with a pizza cutter, about 1 to 1 1/2 inches wide.
4. Put the dough squares on your prepared baking sheets. Sprinkle lightly with salt. Repeat process with remaining dough.
5. Bake crackers, one sheet at a time,  until crisp and browned, about 5-10 minutes. Remove from oven and place on a wire rack to cool. Store in an airtight container.


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