Butter Thins Homemade Cracker

Butter-Thins1500.jpg
Butter Thins. © Image 2014 Jennifer Meier
  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 3-4 dozen crackers (6 servings)
Ratings (23)

The flavor of this ever-so-slightly sweet cracker is similar to the store-bought brand Wheat Thins. The buttery flavor and flaky, light texture are popular with both adults and kids. They're easy to make and are a tasty snack.

Because these homemade crackers have a little bit of sweetness to them, they'll taste especially good with sharp or salty cheese. Serve the crackers with sharp cheddar, like Grafton Village Cheddar or Bravo Farms Cheddar, or a blue cheese like Stilton, Cashel Blue or Rogue River Blue.harp cheddar, like Grafton Village Cheddar or Bravo Farms Cheddar, or a blue cheese like Stilton, Cashel Blue or Rogue River Blue.

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What You'll Need

  • 1 1/4 cups flour (whole wheat or white)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt (kosher)
  • 4 tablespoons (1/2 stick) butter (unsalted, cut into small pieces)
  • 1/3 cup water

How to Make It

  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Put flour, sugar, and salt in a food processor. Add butter and blend until butter is incorporated.
  3. With the blade running add water and blend until a smooth dough form.
  4. The easiest way to roll out the dough is to first divide the dough into 4 pieces.
  5. Lightly flour your work surface and roll the dough into a large rectangle. As you roll the dough out, lift it up frequently and turn the dough to keep it from sticking to your work surface. Make the dough as thin as you can. The thinner the crackers are, the flakier and tastier they are.
  1. Use a pizza cutter or butter knife to cut the dough into 1 1/2-inch square crackers. If you have odds and ends of dough left, you can try to form it into a ball to roll out, or just make a batch of misshaped crackers.
  2. Bake the crackers on the baking sheet lined with parchment paper until crisp and lightly browned, about 10 minutes.
  3. Cool and then store in an airtight container.
Nutritional Guidelines (per serving)
Calories 143
Total Fat 10 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 20 mg
Sodium 430 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)