A Wheat Thins clone so freakishly close to the original—dare we say better?—you'll wonder if you're breaking some sort of law.
1/2 teaspoon Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use half as much by volume or use the same weight1 ounce refined coconut oil, solid but creamy Combine corn syrup, malted barley syrup, and salt in a small bowl, then add hot water and stir with a fork until the salt is dissolved. Set aside to cool.Adjust oven rack to lower-middle position, preheat to 350°F, and cut two parchment sheets to 11- by 16-inches.
Continue rolling from the center out, until the dough extends just past the edges of the parchment and is no thicker than 1/16 inch; the crackers will puff significantly in the oven, so this thinness is key to keeping them thin and crisp.Trim away the ragged edges with a pizza wheel, and lightly brush the dough with glaze. If you like, use a docking tool to decorate the crackers.
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