Homemade Butter Thins Crackers

Butter Thins

2014 Jennifer Meier

  • 30 mins
  • Prep: 20 mins,
  • Cook: 10 mins
  • Yield: 3-4 dozen crackers (6 servings)
Ratings (27)

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. If you've never attempted to make your own crackers, you should. They're easy to make and are a tasty and versatile snack.

Because these homemade crackers have a little bit of sweetness to them, they'll taste especially good with a sharp or salty cheese and a nice, homemade addition to your next cheese plate. Serve the crackers with sharp cheddar, like Grafton Village Cheddar or Bravo Farms Cheddar. Tangy blue cheese like Stilton, Cashel Blue or Rogue River Blue also pairs well since the sweetness of the cracker is a good balance to the tang of the blue cheese.

What You'll Need

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

How to Make It

  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Put flour, sugar, and salt in a food processor. Add butter and blend until butter is fully incorporated.
  4. With the blade running, add water and blend until a smooth dough forms. If you need to, pause the food processor and push down any bits to ensure all the ingredients are added to the dough.
  5. Once smooth, remove the dough and divide it into 4 equal sized pieces.
  1. Lightly flour your work surface and roll one of the dough pieces into a large rectangle. As you roll the dough out, lift it up frequently and turn it 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.
  2. 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.
  3. Place the cut crackers on the baking sheet and continue the same process with each ball of dough. 
  4. Bake the crackers on the baking sheet lined with parchment paper until crisp and lightly browned, about 10 minutes.
  5. Cool and then store in an airtight container.

For added flavor and texture, try sprinkling coarse sea salt or seeds, such as poppy seeds or sesame seeds, on the top of the crackers prior to baking. For another variation, experiment with the ratios of white to whole wheat flour (keeping the same amount the recipe calls for). You can use only one type or a mix of the two and see how the results differ. Note the ratio prior to baking so you can easily recreate it.

These homemade crackers are tasty on their own, as part of a cheese plate, or dipped into hummus or other dips. If you don't plan on making the full batch, the cracker dough should be wrapped tightly in plastic and can be frozen. Fully defrost the dough and then follow the rolling and baking instructions.

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.)