Garlic & Parsley Wheat Thins

This got me so excited that I barely made enough to last me the week.  They turned out sooooo yummy that now regular branded wheat thins from the store just don’t cut it any longer.  It’s a mess a first but worth it!  I felt like a true pastry chef, using my hands and getting dirty.

Ingredients:

1¼ cups 100% whole wheat flour

1½ Tablespoons sugar

1 teaspoon salt, plus extra for sprinkling

¼ teaspoon paprika

1 tablespoon garlic powder

1 tablespoon parsley

4 Tablespoons butter

¼ cup + 2 Tablespoons water (or more if dough is too dry)

¼ teaspoon vanilla

Directions:

   1.      Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.

   2.       In a bowl, whisk together the dry ingredients (flour, sugar, paprika, garlic, parsley, salt).

   3.       Put the butter into the flour mixture and stir with a whisk until crumbly, it looks funny but its correct.

4.       Mix together the water and vanilla and then pour into the flour and butter mixture. Stir this mixture until it comes together. Get your hands dirty here (like you making meatloaf).

5.       Split the dough in half. On a floured surface, roll out one half of the dough very thin (I did not have a dough roller so I used a can of chickpeas).  Using a pizza cutter, large knife, or cookie cutters, cut into whatever shape you desire (preferably stars for me ;-)). Using a spatula, place the crackers on the prepared baking sheet. Sprinkle with more salt or other seasonings, if desired.

6.       Bake for 8-10 minutes, watching closely, because they can burn quickly. Half way through baking, rotate the pan to ensure even baking. Cool completely before tasting it, I learned the hard way.

LOVING FOOD AS PEACE…

-That VVV.