Crisp Wheat Crackers (like wheat thins)

I have not tried this recipe but will let you know how it is when I try it. If you try it before me, please comment and let us know what you think.

-1 1/4 (5 oz) cup whole wheat flour (Whole grain spelt flour could also be used)
- 1 1/2 Tbsp sugar (or honey)
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp butter cut up
- 1/4 cup water
- 1/4 tsp vanilla
- salt for topping (optional)

Preheat oven to 4oo degrees

In a food processor (or in a mixing bowl if done by hand), combine the whole wheat flour, sugar, salt, paprika and butter.

Pulse for a few times until you get fine crumbs (If doing by hand, use a pastry blender to cut in the butter).

Combine water and vanilla and pour over dry mixture (if using honey and not sugar you can add it with the water).

Process again for a few seconds until everything is evenly combined or mix well by hand. You should be able to form a smooth dough, sort of like pay dough consistency. Try not to mix it too much...the crackers won't be as tender.

Form into a ball and cut into 4 pieces. Take one piece of dough (covering the other dough to keep from drying out) and place between parchment paper. Roll dough as thinly at possible, 1/6-1/8 inch. Lift the parchment paper and reposition it to evenly roll out the dough. You can slightly wet the countertop before putting down the parchment to keep it from sliding around.

Using sharp knife or pizza cutter, cut crackers into about 1 1/2 inch squares. Repeat with the remaining pieces of dough.

Bake crackers until crisp and browned 5-7 min. Remove any thinner crackers that brown too quickly and bake the remaining crackers.

Remove from oven and cool on the pan so they can crisp up a bit more.
Store in an airtight container of resealable bag.