Homemade Wheat Thin Crackers

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/2 tablespoons sugar
• 1/2 teaspoon table salt, plus additional for topping
• 1/4 teaspoon paprika
• 4 tablespoons unsalted butter, cut into small bits (I used margarine)

Directions: Combine the flour, sugar, salt, paprika, and butter in mixer. Mix in butter until mixture resembles coarse cornmeal. Add 1/4 cup cold water, stir until combined. Knead once or twice on counter.

Heat oven to 400 degrees. Either lightly grease cookie sheets or line with parchment paper (or silpat).

Roll dough out, half at a time, to a large very VERY thin rectangle shape on a well floured counter. Using a pizza cutter, cut dough into about 1 1/2-inch squares. Poke crackers with a toothpick (I poked about 9 holes on each cracker to resemble store bought crackers).

Transfer crackers onto cookie sheet and make sure they aren't touching. Sprinkle with a little more salt. Bake crackers until crisp and bronzed, about 5-7 minutes (sometimes mine took up to 10 minutes).

Crackers will keep in an airtight container for 1-2 weeks.