Serious Eats: Recipes

Wheat Thins

[Photograph: Donna Currie]

What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own.

What Didn't: This makes a fairly small bowl of crackers. There are a lot of crackers in that small bowl, but they're very thin and light, so it's not a lot of cracker volume. ff you're making them for a party, you might want to double or triple the recipe.

Suggested Tweaks: I didn't think these needed any additional salt on top, but next time I might add sesame seeds or flax seeds for both flavor and accent color.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

Adapted from Whole Grain Baking by King Arthur Flour. Copyright © 2006. Published by The Countryman Press. Available wherever books are sold. All Rights Reserved

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