Wheat Thins

Deseret Recipes 1981

Mix in large mixing bowl:

   1 3/4 cups whole wheat flour

   1 1/2 cups all-purpose flour

Mix in blender or beat:

   1/3 cup oil

   3/4 teaspoon salt

   1 cup water

Add liquid mixture to dry, mixing well but as little as possible.

Roll as thin as possible on unoiled cookie sheet- not more than 1/8" thick. Mark with knife for size crackers desired, but do not cut through. Prick each cracker a few times with fork. Sprinkle lightly with salt or onion salt if desired.

Bake at 350 degrees until crisp and light brown, about 30 minutes.

** My notes. We just mixed the oil, salt and water in the pyrex measure cup with a fork. My rolling pin would not let me roll them that thin on the cookie sheet, so instead I divided the dough into 4 pieces and rolled each out on my tupperware pie crust plastic thing, then inverted it on to the cookie sheet and gently with out stretching let gravity help the dough fall onto the cookie sheet. We used REAL salt to sprinkle with.. Jaslyn LOVED these! So did Evelyn. 30 minutes was perfect timing, but you have to roll them  super super thin! which does not take much work. Loading my kids into the truck to go somewhere was harder than making these!  They were not sticking to the cookie sheet at all!  We removed them to a wire rack to cool. When cold, we carefully broke them along the score marks. Awesome!  Honestly, this is one of the few Deseret recipes I have tried and it was success!  Guess we need to dig out our old Deseret cookbooks!