Wheat Thins

We had a friend years ago that lived around the corner from us. She made slippers for my kids and even taught some of them in Primary. She was pretty famous among friends and family for her Whole Wheat Crackers–think Wheat Thins.

It’s a great recipe–just be sure to roll them out THIN or you’ll end up with a batch of Wheat Thicks, instead of…well, you know.

Emma’s Whole Wheat Crackers

4 cups whole wheat flour

1/2 cup sugar

2 cups rolled oats

3/4 cup butter

2 tsp. salt

1-1/2 cups milk

Mix flour, oats, salt and set aside. In a large bowl cream butter with sugar until fluffy. Stir in flour mixture alternately with milk. Dough will be soft and sticky. Turn out on well floured surface and knead.




Divide dough into four parts and refrigerate for 1 hour.



On a well floured surface, roll small portions, 1/8 inch thick. Prick with fork and cut in cracker shapes. Sprinkle salt on top.

Bake in preheated oven at 300 degrees for 15-20 minutes. Remove from pan to cool.

Gobble.

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