Homemade Wheat Thins

I want to share an AWESOME recipe with you all :) I found this recipe on my favorite website, Pinterest, and put my own spin on it. I am a creature of habit and I eat almost the same thing every day for lunch. Cottage cheese & wheat thins or tuna & wheat thins. So you can imagine I was excited when I found this recipe....and the fact that it actually tasted good! Personally, I think these homemade wheat thins taste better than store bought. Plus, their pretty healthy-very little butter is used and then it's whole wheat flour instead of white. I usually end up making these every few weeks. The key is to roll these out very thin, the thinner the better. Try them out and tell me how it goes!

Instructions:
-Preheat the oven to 400 degrees.
-In a large bowl, whisk together the dry ingredients. With a pastry blender (or 2 forks), cut in the butter until the mixture is crumbly. Now mix together the water and vanilla and then pour into the flour mixture. Stir this mixture until it comes together. If it appears too dry and crumbly add a titch of water.
-On a lightly floured surface, roll out the dough very thin (1/16th of an inch). Using a pizza cutter, cut the dough into whatever shape you desire. With a spatula, place the crackers on a oiled cookie sheet. Don't let the crackers touch each other. Sprinkle salt on top.
-Bake for 8-10 minutes. Cool completely. Makes around 60 crackers. Store in an air-tight container.

Ingredients:
1 1/4 C 100% whole wheat flour
1 1/2 Tablespoons sugar
1/2 Teaspoon salt, plus extra for sprinkling on top
1/4 Teaspoon paprika
4 Tablespoons butter or margarine (still tastes just as good if you use 3- 3 1/2)
1/4 C + 2 Tablespoons water (or a tiny bit more if the dough is too dry)
1/4 Teaspoon vanilla

Instructions:
-Preheat the oven to 400 degrees.
-In a large bowl, whisk together the dry ingredients. With a pastry blender (or 2 forks), cut in the butter until the mixture is crumbly. Now mix together the water and vanilla and then pour into the flour mixture. Stir this mixture until it comes together. If it appears too dry and crumbly add a titch of water.
-On a lightly floured surface, roll out the dough very thin (1/16th of an inch). Using a pizza cutter, cut the dough into whatever shape you desire. With a spatula, place the crackers on a oiled cookie sheet. Don't let the crackers touch each other. Sprinkle salt on top.
-Bake for 8-10 minutes. Cool completely. Makes around 60 crackers. Store in an air-tight container.