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I love me a cracker outta the box as much as the next gal, but I’m wary when I read the listed ingredients and can’t pronounce half of them. There are only seven — count ’em, seven — ingredients in these Cinnamon Honey Wheat Thins and I’m betting you’ve already got all of them in your kitchen.
Is it easier to go to the market and by a box of wheat thin crackers? Of course it is. But I guarantee that you’re not going to find a sweet version that are as naturally crunchy, tasty, and entirely pronounceable as these!
Cinnamon Honey Wheat Thins
Ingredients
- 1 1/4 cups whole wheat flour
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4 tablespoons butter
- 2 tablespoons honey
- 1/4 cup water
- 1/4 teaspoon vanilla
- 1/2 cup whipped cream cheese
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 400° F.
- In the bowl of a food processor, combine the flour, salt, cinnamon, and butter. Pulse until the mixture resembles fine crumbs.
- In a small bowl, whisk together the honey, water, and vanilla and add it to the food processor. Pulse until a dough forms.
- Remove dough and split into four equal portions. Roll out each portion as thin as you can, about 1/16 inch.
- Cut dough into 1-inch squares and carefully move them to a Silpat-lined baking sheet.
- Bake for 5-8 minutes, or until crackers are golden brown. Keep your eye on them as they can burn quickly!
- Move crackers to a cooling rack to cool and serve with Honey Cream Cheese Dip.
Honey Cream Cheese Dip:
- Place the ingredients in a bowl, stir to combine and serve with crackers.
Nutrition
Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 60mg | Fiber: 1g | Sugar: 2g
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I just made these and they turned out great! I substituted brown rice flour for the whole wheat to make them gluten free and they are delicious! Thanks for the recipe 🙂
Oops! 1/2 Tsp! 🙂
In the Honey Cream Cheese dip – how much ground cimmamon? Thanks!
I agree with Jennifer! Substitute whatever spice you prefer! I would say the closest flavor to cinnamon would be nutmeg.
I would sub it for something else you like. Less if you are using ginger, as it’s strong. Maybe a touch of nutmeg with the ginger. YUM. Be more like a ginger snap…
Can you bake without cinnamon or with a different spice substitute (ginger?). I’m allergic to cinnamon 🙁
That is so weird! I agree about the wastefulness of parchment, which is why I love Silpat. I have never noticed a weird taste when using them.
Have you ever had a weird taste result from baking things on silpats? I have bother silpat brand and the crate and barrel ones. My husband finally insisted we throw them away. Everything I baked on them tasted weird to him and once he mentioned it, I noticed it, too. We had the same problem with the silicone baking cups.
I use parchment instead, which I hate because it is so wasteful (why I bought the silpat to begin with).
You can mix everything by hand! It will just take a little longer. 🙂
Could you make these with out a food processor? I broke mine and haven’t gotten a replacement yet.
Lorraine’s recipes are super sepaicl, it’s true Ava. They are all written in her fabulous handwriting and I keep them in a sepaicl folder, a true treasure.If you would like to come with me for high tea, you are invited! Debra, that is good to know about the prices being lowered off season. It’s the main reason why I did not go. I can just imagine going in the autumn, it would be so beautiful. Oh I love that marina. My heart is so homesick, Victoria is such a beautiful city.OMG, the Zombie Walk??!!! That would have totally made my day! Zombies and high tea, two of my favourite things. I love when the spooky and foodie worlds meet. That is joy, thank you for sharing that story, I LOVED it!!!!
Oh good idea!
Fabulous! We, too, love crackers but it is so hard to find ones without a scary list of ingredients. Would love a Ritz cracker type recipe if you’re looking for something to experiment on. Thanks for all the great recipes!!
Everyone talks about the safety of baby eating honey. Did you know that it also includes corn syrup? Most of us have thrown out corn syrup a long time ago, but I know my own mother uses it for baking. The foods most commonly contaminated are home-canned vegetables, cured pork and ham, smoked or raw fish, and honey or corn syrup. About 110 cases of botulism occur in the U.S. per year. Most of the cases are in infants.
I always err on the side of caution and stay away from honey for babies under 1-year-old!
Honey, cooked or not, is considered unsafe for baby. Any possible botulism spores in the honey will not be killed off by cooking.
These sound great! I’ll have to give them a go.