After a nearly a month of desserts and cookies, I was craving a healthy snack. No cheese or chocolate or walnuts this time round.
I scouted around and found this one that I hadn’t come across before. The unusual combination of ingredients made me stick to the recipe and to the ingredients, for once. (Well, almost.)
So here’s to another recipe from Two Peas and their Pod.
These wheat thins are a little sweet, a little salty and quite perfect.
75 grams whole wheat flour (I used Pillsbury atta)
14 grams sugar
1/4 teaspoon salt
1/8 teaspoon paprika
30 grams of butter
1/8 cup water
1/8 teaspoon vanilla
1. Preheat oven to Gas 6 or 400 F. Grease and paper a baking tray and keep aside
2. Whisk all the dry ingredients together – flour, salt, sugar and paprika – to combine.
3. Cut the butter into chunks and mix it thoroughly with the dry ingredients. I used my hands and mixed the butter in till the mixture resembled breadcrumbs. (You could also use a food processor or pastry hook attachment.)
4. Add the vanilla extract and the water and continue to mix until you have a smooth dough. If it feels too try dry add a couple of tablespoons of cold water.
5. Once the dough is smooth, divide into 2 equal balls. Roll them out as you would a tortilla or a chapati. (It won’t be as smooth a process, just aim for an evenly thick disc, of sorts.) When you have rolled it slightly thicker than a tortilla, cut into pieces. I cut these into diamonds with a pastry cutter.
6. Lay these pieces onto the baking tray and bake for about 7 – 9 minutes, keeping a watch over them and taking the tray out of the oven once they are golden brown.
7. Continue steps 5 and 6 until you have used up the dough.
1. These go well with a cheesy dip. Equally nice cracker style with a slice of cheese.
2. If you are a fan of the Britannia 50-50 biscuits, you will love these. I guarantee it.