ROSE WATER THINS
Make and share this Rose Water Thins recipe from Food.com.
Provided by loppydoppy3
Categories Breads
Time 1h50m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 190`C/375`F/Gas 5.line two baking sheets with baking parchment.
- Soften the flour and mix with the other ingredients to make a firm dough. Mould the dough into an even roll and wrap into waxed paper. Chill until firm enough to slice very thinly . This will take 1hr-1hr30mins.
- Arange the cookies on the prepared baking sheets, alllowing them to spread while baking.Sprinkle with caster sugar and bake for10 mins until edges are a turning brown.
Nutrition Facts : Calories 64.5, Fat 3.3, SaturatedFat 2, Cholesterol 11.8, Sodium 31.8, Carbohydrate 8.1, Fiber 0.2, Sugar 3.4, Protein 0.8
WHEAT THINS STYLE CRACKERS
Posting here so that I don't lose it again. :o I made these years ago when the kids were younger but I can't remember what the yield was, where I got the recipe or whose recipe it was. I'm going to make them again later in the week. I'll get the correct prep time info and yield then but memory fails me now. :o . Perhaps someone out there in Zaar knows who should get the credit for this recipe and wouldn't mind posting that information? It would be much appreciated.
Provided by NoeleenCleary
Categories Lunch/Snacks
Time 45m
Yield 1 Unknown yield
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl thoroughly combine both flours.
- In a separate bowl whisk together the oil, salt and water.
- Add liquid mixture to the dry mixture, mixing only enough to completely incorporate. Do not over mix!
- On a length of parchment paper that will fit your cookie sheet roll mixture to a rectangle no more than 1/8" thick - the thinner the better - as uniform as possible. Work fairly quickly but don't overwork. Dust rolling pin lightly with flour as needed to keep from sticking if necessary during the rolling process.
- Carefully slide parchment paper and contents onto cookie sheet.
- Gently score mixture with a sharp knife at the desired cracker size but do not cut through!
- Prick each cracker section two or three times with a fork to allow steam to escape.
- Sprinkle lightly with salt or other favorite cracker seasoning mix, if desired.
- Bake at 350 degrees for about 30 minutes or until crackers are crisp and light brown.
- Cool completely. Separate into individual crackers.
- Store in air-tight containers in a cool, dry place.
Nutrition Facts : Calories 2036.1, Fat 78.4, SaturatedFat 10.4, Sodium 1763.1, Carbohydrate 295.5, Fiber 30.7, Sugar 1.4, Protein 48.1
FAUX WHEAT THINS
Make and share this Faux Wheat Thins recipe from Food.com.
Provided by Dancer
Categories Breads
Time 35m
Yield 200 1/2 inch square crackers.
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In food processor, blend flours, sugar, salt and spices.
- Whisk oil and water together in separate bowl until emulsified.
- With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
- Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
- Transfer dough to cookie sheet by draping it over your rolling pin.
- Don't worry if it gets distorted.
- Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
- Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
- Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
- Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
- It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
- Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
- If outer edges brown first, snap them off and return rest of crackers to oven.
- Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
- Slide sheet of crackers onto rack to cool.
- When cool, break apart at scored lines.
- Store in airtight container a tin works best.
Nutrition Facts : Calories 10.4, Fat 0.4, SaturatedFat 0.1, Sodium 8.8, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 0.2
LOW-CARB WHEAT THINS
These crackers are reminiscent of "Wheat Thins" and are great with dips, spreads, and cheeses. Because they're made with almond flour, they're low-carb and soy-free. Try substituting ranch dressing mix for the garlic salt.
Provided by cates.shannon
Categories Breads
Time 30m
Yield 40 crackers, 5 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Mix all ingredients together.
- Transfer dough a silicone mat on a cookie sheet.
- Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
- Remove waxed paper and sprinkle with additional garlic salt, if desired.
- Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
- Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
- Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
- Let cool completely and store in airtight container.
CRACKED WHEAT THINS
Make and share this Cracked Wheat Thins recipe from Food.com.
Provided by Northern_Reflectionz
Categories Vegan
Time 25m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Pour boiling water over Red River Cereal.
- Allow to soak for 30 minutes.
- Combine shortening and sugar.
- Add flour and salt.
- Add the soaked grain. You might need a bit more water to get the right consistency.
- Divide dough into four parts and roll each as thin as parchment.
- Slide dough onto ungreased cookie sheet and indent it in squares with a pastry wheel or knife.
- Prick dough all over with force to prevent bubbling.
- Bake 400F 10 minutes.
- Remove, and break biscuits where you have them scored.
- For variety can add poppy seed, onion flakes, garlic powder, cayenne or paprika.
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