Homemade Wheat Thins for Back to School

Although I still firmly believe that the true back to school is in September, right after Labor Day, I'm forced to keep up with these modern times when plaid-clad students march back to active learning in August. We'll start our homeschool learning in earnest on Monday, just to keep up with the local kids who went back yesterday. And in two weeks, I'll head back to Dixie State College, where I teach Humanities in the evenings. I'm busy organizing my courses, preparing assignments, writing up syllabi, and collecting materials. But I'm never too busy to turn my attention to food. The first few weeks of school, I pack lunches for my children, simply for the sheer novelty of using a lunch pail and pretending that our school is as formal as any other brick and mortar institution. We set about making homemade crackers this week, which make a very fine lunch when combined with some sharp cheddar cheese and a crisp apple. I needn't tell you that making your own crackers is ever so much cheaper than buying them, but they do take a little effort to make. Enlist the help of your little charges, if possible, for the rolling out. I recommend making a double (or even a triple batch) and storing them in an airtight container. And don't blame me if they get devoured by the adult crowd before school ever starts. They're that good.
Homemade Wheat Thins

Notes: These taste great when they are really good and browned. They will crisp as they cool, so don't be tempted to eat them warm.

Estimated Cost for 60 crackers: $1.00

1 cup whole wheat flour

1 cup all purpose flour

pinch of salt, plus more for the tops

1/2 cup sugar

3 tablespoons vegetable oil

2/3 cup milk

In a large bowl, combine flours, salt and sugar. Add oil and mix with a fork. Pour in milk and mix just to form a ball. Roll out half the dough on a floured surface to 1/8 inch thick. Repeat with remaining dough. Cut into 2 inch squares and sprinkle with salt. Place on greased cookie sheets and bake in 350 degree preheated oven for about 20 minutes.

Coming Next:

Crispy Fried Chicken Drumsticks