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Wheat Thin Crackers ala Alton Brown

A few of my facebook amigos have requested this recipe….finally, it’s here!

Love this recipe. Way better than the boxed version. ‘nuf said.

Stolen from another blog, however they look EXACTLY the same as mine,er Alton's, De-lish!

Whole Wheat Crackers

From Alton Brown’s I’m Just Here For More Food baking cookbook, p. 158

(with lots of my own tips added, too)

1 cup (5 oz.) Whole wheat flour

1 cup (4 3/4 oz.) All-purpose flour

1/4 cups (1 3/4 oz.) Sugar

4 T (2 0z.) COLD (frozen is best) Unsalted butter (1/2 stick)

1/2 cup (4 oz.) Milk

1 large (1 3/4 oz.) egg (yes, I’ve actually weighed my eggs before)

For the topping:

2 T (1 oz.) Unsalted butter

Kosher salt

*parchment paper is also a must here-who wants to spend their afternoon scraping crackers off the baking sheet?!)

 

Directions:

(note-I haven’t made these since I started exclusively using my food processor to make my pie crusts. I will try it and let you know-should work just fine with this recipe, too-starting with steps three through five).

1. Place oven rack in position C and preheat the oven to 325’F.

2. Combine liquids (milk, egg) and beat well.

3. Whisk the dry ingredients together (flours, sugar). (*or use food processor)

4. Cut  the butter into the dry ingredients until the fat disappears and the rest is left in pea-sized pieces. (I like to grate my butter into the mixture here). Let this sit for a few minutes before moving on. (*or use food processor)

5. Make a well in the center of the mixture created in #4 and pour the wet ingredients into the well and quickly mix, using a rubber spatula or wooden spoon. (*or use food processor)

6. Turn the mixture out onto a piece of wax paper or parchment-dusted with enough flour to make the dough manageable and knead briefly.

7. Divide the dough into two balls, rolling each one out separately until they are 1/16th of an inch thick. Alton suggests using “rolling-pin bands” to help with this or a pasta maker. It is really tough to get them super thin-but then again-they are still delicious if they are an 1/8″ thick, too. Cut into the shapes of your choice using a pizza cutter (squares, ovals, circles-raid your smaller cookie cutters-oh-how cute little gingerbread crackers would be!).

8. Using a metal spatula or offset cake spatula move the crackers to a baking sheet lined with parchment paper.

9. Bake for 30-35 min. or until golden.

10. Brush with melted butter and sprinkle with kosher salt. (I have found it’s easier to brush and salt one cracker at a time).

11. Cool on a rack and store in an airtight container for 1 month (but you’ll finish them in two days, trust me!)

Yield: 45-50 crackers-depending on thickness, of course.

 

You must must tell me if you try making these! I absolutely will be making them tomorrow, absolutely.

LaGringa

p.s. upon pursuing for a photo to place here-I found lots of bloggers making the King Arthur Flour recipe from the Whole Grain Baking cookbook, which I have, too. I’ve never tried their recipe…not sure I should mess with perfection? Let me know what you think!

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