Walnut Thins Recipes

OAT-WALNUT THINS

Steps:

• Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.

HOMEMADE WHEAT THINS

Steps:

• Preheat the oven to 350°F.
• In a medium bowl, whisk together the flour and ¼ teaspoon of salt. Make a well in the center. Pour in the coconut oil, maple syrup, and water. Stir until all of the flour mixture is fully incorporated.
• Turn the dough out onto a lightly floured silicone baking mat, and lightly knead a few times. Roll the dough into a 1/16" thick rectangle. Slice the dough into squares using a pizza cutter or a sharp knife. Prick the center of each square with a fork, and sprinkle with the remaining salt. Slide the silicone baking mat onto a baking sheet, at bake at 350°F for 28-32 minutes or until crunchy. Cool the crackers on the baking sheet for at least 5 minutes before serving.

NUT THINS

Steps:

• Preheat oven to 375 degrees Farenheit.
• Grease a large cookie sheet.
• Soften butter and combine with sugar (mixing well).
• Beat the eggs and then add to them to your butter/sugar mixture.
• Add the vanilla extract and continue mixing well.
• In a separate bowl sift together your dry ingredients (flour, chopped walnuts and salt).
• Finally add your dry ingredients and mix thoroughly until batter is smooth.
• Using a tablespoonful, drop batter unto your cookie sheet leaving a couple inches space in between each cookie as they will spread while baking.
• Bake for about 10-12 minutes until edges are slightly browned.
• Let cool for two minutes before removing.
• Remove with a spatula and carefully loosen edges on all sides so cookies will not fall apart.
• These are best served right out of the oven with a large glass of milk. Enjoy!

WALNUT THINS

Steps:

• Preheat oven to 425°F.
• Beat together butter, brown sugar, and salt in a bowl with an electric mixer until light and fluffy, about 3 minutes, then beat in egg and vanilla until just combined. Sift flour over batter, then fold in. Fold in walnuts.
• Drop level 1/2 teaspoons batter about 2 inches apart onto well-buttered baking sheets and pat into 1 1/2-inch rounds with back of a fork. (To keep fork from sticking to batter, dip fork in water, then tap off excess water onto a paper towel.)
• Bake cookies in batches in middle of oven until pale golden around edges, 5 to 7 minutes. Carefully loosen hot cookies with a metal spatula and transfer to a rack to cool. (If cookies become too firm to remove without breaking, return to oven for a few seconds to soften.)