Tony Claxton's Recipes
Wheat Thins
(Clone)		    

The original clone recipe said to roll not more than 1/8" thick onto an unoiled cookie sheet. I found that it was way too thick and made hard crackers. I tried it using two cookie sheets, and thought it was still too thick. Three cookie sheets seem to be about right. I also have tried adding 1/2t of onion powder and 1/2t of garlic powder to these and they were good that way. The original recipe also had only 3/4t of salt. I have changed it to 1t and it still might could use more. It just depends on how salty you like them. 3/4t was not salty at all. I've also noticed that the crackers are better on the day after they are made. They crisp up more and aren't as tough.

                                   

Ingredients
1 3/4 C - Whole Wheat Flour
1 1/2 C - White Flour
1/2 t - Onion Powder (optional)
1/2 t - Garlic Powder (optional)
1/3 C - Oil
1 t - Salt
1 C - Water


Instructions
  • Preheat oven to 350°F
  • In a large mixing bowl, combine the flours and the optional ingredients and mix thoroughly.
  • In a separate bowl blend the oil, salt and water.
  • Add the liquid ingredients to the dry, mixing well but as little as possible.
  • Roll as thin as possible on 3 ungreased cookie sheets.
  • Mark with a knife for the size crackers desired, but don't cut through.
  • Prick each cracker a few times with a fork.
  • Sprinkle with extra salt if desired.
  • Bake until crisp and light brown, about 30 minutes.
  • When cool separate into individual crackers.


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