61 547

Cinnamon Honey Wheat Thins: Seven Equals Heaven

May 30, 2012

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!

Like this post Comment on this post

Cinnamon Honey Wheat Thins  (16 Dozen )

  • Prep Time:10 minutes,
  • Cook Time: 5 minutes,
  • Total Time: 15 minutes,

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/2 teaspoon 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

Preparation

  1. 1. Preheat oven to 400° F.
  2. 2. In the bowl of a food processor, combine the flour, salt, cinnamon, and butter. Pulse until the mixture resembles fine crumbs.
  3. 3. In a small bowl, whisk together the honey, water, and vanilla and add it to the food processor. Pulse until a dough forms.
  4. 4. Remove dough and split into four equal portions. Roll out each portion as thin as you can, about 1/16 inch.
  5. 5. Cut dough into 1-inch squares and carefully move them to a Silpat-lined baking sheet.
  6. 6. Bake for 5-8 minutes, or until crackers are golden brown. Keep your eye on them as they can burn quickly!
  7. 7. Move crackers to a cooling rack to cool and serve with Honey Cream Cheese Dip.
  9. Honey Cream Cheese Dip:
  10. 1. Place the ingredients in a bowl, stir to combine and serve with crackers.
+ Recipe Box + Print 61

Related Recipes

Comments






1 2

  1. Pingback: Meal Plan June 3 | Random Recycling

  2. kristine

    December 12, 2012 at 8:08 pm

    Reply

    Mine didnt look anything like in the picture :) But they still tasted ok, had to use a lot more flour, my first time making home made crackers

  3. Ashlee

    December 5, 2012 at 11:28 am

    Reply

    this was one of the recipes on the freeze well list… when do you freeze them?

    • catherine

      December 5, 2012 at 12:32 pm

      Reply

      Freeze them after baking! They’re so thin that they will defrost on the counter quickly!

  4. Ashlee

    December 5, 2012 at 11:20 am

    Reply

    Hi can I substitute the honey in these with sugar or another sweetener. I want to make these for my little one as a snack, but because he is not of the honey eating age which is around two right? I would need to find another sweetener.

    • catherine

      December 5, 2012 at 12:36 pm

      Reply

      You can begin trying honey around 12 months… of course consult your pediatrician first! I haven’t tested these with something other than honey, and I’m not sure how that would work since it’s such a small amount. You could substitute agave at a 1:1 ratio and come out with the same end product! You could also try using 1/4 cup sugar, and you will have to increase the water to help the dough form.

  5. Pingback: Meal Plan June 3

  6. duhh22

    November 14, 2012 at 5:47 pm

    Reply

    Just made these for my 3 yr old he loves them’

  7. Meredith

    October 19, 2012 at 8:42 pm

    Reply

    Could you use a gluten free flour for these? Thanks

    • catherine

      October 19, 2012 at 9:19 pm

      Reply

      I haven’t tested it with a gluten-free flour, but I think it would work, especially if you already know how to use gluten-free flour!

  8. Nicci

    October 12, 2012 at 8:42 am

    Reply

    You my dear, are AMAZING! I fell in love with your blog right away!!! I linked your page from my blog because you have AMAZING recipes!! Im a newbie in this blog thing, and you are inspiring! Thank you!

  9. Erin

    September 28, 2012 at 5:06 pm

    Reply

    Made these the other day and it was almost as if I didn’t. They disappeared! I made them for my extremely picky 3 year old who actually wouldn’t even try them but as I’m causally eating them in front of her commenting on how tastey mommy’s new crackers are I found out that, HEY, these reallly ARE freakin’ delicious! I tucked them away for the day and decided I’d try again the next morning and when I went to get them, they were gone! Sneaky husband of mine snaked them all! So I’ll be making them again soon…a double batch. I’m trying the chocolate zucchini bread tomorrow. I really need this chick eating more than chicken, yogurt, juice, and “fiber cookies”. Her father and I are such big foodies too, I don’t know where she got her finicky taste buds! Oh but she does drink soy milk smoothies with prune juice and pea puree AND will tell you “mmmmm DELICIOUS!” Gross….whatever.

  10. uberkey

    September 22, 2012 at 4:02 pm

    Reply

    Just made these gluten free using coconut flour. Pretty good!

  11. Courtney

    September 7, 2012 at 5:01 pm

    Reply

    My daughter cannot have dairy. Is there a good sub for the whipped cream cheese?

    • catherine

      September 7, 2012 at 7:05 pm

      Reply

      The whipped cream cheese is just to make a dip or spread for the crackers! It isn’t an ingredient for the crackers themselves so you can leave it out!

  12. Linds

    September 7, 2012 at 4:56 pm

    Reply

    Just made these today! Very easy to make and roll out, made for a quick way to make snacks! Thank you!

  13. Summer~rain

    August 23, 2012 at 3:05 am

    Reply

    hey,
    look nice, by the way you wrote 2 tablespoons of honey twice.
    and can you replace the honey with rice sirup.

    Summer~rain Moss

    • catherine

      August 23, 2012 at 9:40 am

      Reply

      The 2 tablespoons of honey in the second half of the recipe gets mixed with the cream cheese and cinnamon to make a spread to go with the crackers! You could use rice syrup instead of the honey in the crackers, but they will come out with a different flavor. :)

  14. Pingback: Breakfast Cookies 2 | Lil Runner

  15. Jayne

    June 27, 2012 at 4:18 pm

    Reply

    Do you have the nutritional information for this recipe?

    • catherine

      June 27, 2012 at 4:20 pm

      Reply

      Not yet, but I am working on getting nutritional information on all my recipes! For now, websites like Sparkpeople and My Fitness Pal are great resources!

  16. Jennifer

    June 4, 2012 at 10:37 am

    Reply

    Thank you, what a great recipe!I didn’t have any honey so I used some agave. Me and my 2 1/2 year old loved them :)

  17. erin

    June 3, 2012 at 10:46 am

    Reply

    Any ideas on how to turn this into a more savory cracker?…i’m thinking garlic herb.

    • catherine

      June 4, 2012 at 9:35 am

      Reply

      Replace the cinnamon with something savory! Paprika, onion powder, garlic powder, whatever you want!

  18. Michele with one L

    June 1, 2012 at 3:09 pm

    Reply

    Is the butter right out of the fridge, softened or melted?

    Thanks!

    • catherine

      June 1, 2012 at 3:20 pm

      Reply

      right out of the fridge! It doesn’t need to be super chilled, but definitely not softened or melted!

  19. Kendall

    May 31, 2012 at 12:11 pm

    Reply

    Mmmm that sounds delicious.

  20. Jennifer J

    May 31, 2012 at 11:52 am

    Reply

    What kitchen gadget do you recommend if we don’t have a food processor? I know, I’m deprived and one day my dear husband will realize how much we really do need one :)

    • catherine

      May 31, 2012 at 12:51 pm

      Reply

      For this recipe you can mix it all by hand, or with a pastry blender!

  21. Gillian

    May 30, 2012 at 3:07 pm

    Reply

    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 :-)

  22. Kelly

    May 30, 2012 at 2:35 pm

    Reply

    In the Honey Cream Cheese dip – how much ground cimmamon? Thanks!

    • catherine

      May 30, 2012 at 3:12 pm

      Reply

      Oops! 1/2 Tsp! :)

  23. juliette

    May 30, 2012 at 12:43 pm

    Reply

    Can you bake without cinnamon or with a different spice substitute (ginger?). I’m allergic to cinnamon :(

    • catherine

      May 30, 2012 at 3:45 pm

      Reply

      I agree with Jennifer! Substitute whatever spice you prefer! I would say the closest flavor to cinnamon would be nutmeg.

    • Jennifer

      May 30, 2012 at 1:14 pm

      Reply

      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…

  24. Jennifer

    May 30, 2012 at 12:39 pm

    Reply

    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).

    • catherine

      May 30, 2012 at 3:47 pm

      Reply

      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.

  25. Sara C

    May 30, 2012 at 11:37 am

    Reply

    Could you make these with out a food processor? I broke mine and haven’t gotten a replacement yet.

    • catherine

      May 30, 2012 at 3:51 pm

      Reply

      You can mix everything by hand! It will just take a little longer. :)

1 2

Manage your shopping list and search for recipes from across the web at ZipList.com