Homemade Wheat Thin Crackers

1. Preheat oven to 400 degrees F. Spray two baking sheets with non-stick spray (or use parchment paper).

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

3. With a pastry blender (or a fork, I don't have a pastry blender), cut the margarine into the flour mixture until crumbly.

4. Mix together the water and vanilla and then pour into the flour mixture.

5. Stir this mixture until it comes together. I started with a dough hook in my Kitchen Aid mixer, but ended up taking it out and kneading it by hand as you would bread dough until it was all mixed together. If it appears dry add a touch of water, but you don’t want it sticky!

6. Split the dough in half. On a floured surface, roll out one half of the dough very thin (1/16th inch). Cut into whatever shape you desire, I used a knife but a pizza cutter is great. I made both squares and triangles. You can make any shape you want, just try to keep them a uniform size so they will cook evenly.  

7. Using a thin spatula, place the crackers on the baking sheets (should fill two, if not are they thin enough?). Re-roll dough and repeat as necessary. Sprinkle with more salt if desired.

8. Bake for 6-8 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took the full 8 minutes. Be careful because they burn quickly, if you see brown corners they are done! It doesn't rise like a yeast bread so it can be deceptive as to when they are done or not.  Cool completely. 

Store in an air-tight container.

I won't say "these taste just like the real thing" because I don't think they do, especially if you rolled them a little thick, but they are close and are very cheap and tasty.  I started making them after my boyfriend discovered hummus and the cracker bill was getting huge!