Crackers. Really? I mean, it’s not like you can’t find those in the store—decent ones, at that. Making them at home can’t be worth the time. Crackers? Really?
Really. Why? Because they’re stupid-easy. And very delicious. And after I’d encountered too many boxes of Stonewall Kitchens’ Simple White Crackers (which I love) with fractional crackers too small to hold a piece of cheese (which I hate), I opted to make my own. In, like, a half an hour. This recipe for homemade crackers, I think, ran in Martha Stewart Living magazine about a decade or so ago. I jotted it down and made some tweaks. Most notably, the second, lower-temp baking time.
homemade sea-salt crackers
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. table salt
1 Tbsp. cold butter, cut into chunks
1/3 cup plus 1 Tbsp. cold milk
sea salt for sprinkling (see Note)
Preheat oven to 325 degrees. Place flour, salt and sugar in a food processor with the metal blade; pulse to combine. Add butter and pulse to create coarse crumbs. Gradually add milk and pulse to combine until the dough comes together in a ball. Remove dough to a floured surface and roll to a thickness of 1/8 inch, forming a rectangle that's very roughly 11 inches wide by 13 inches long, give or take. Using a ruler and a pizza cutter, cut dough into 2 1/2-inch squares. Sprinkle lightly with sea salt, and use the rolling pin to gently press the salt into the dough. Use the tines of a fork to prick holes in the dough to prevent puffing. Remove squares to a baking sheet. Bake for 10 minutes; rotate tray in the oven and bake another 10 to 12 minutes until the crackers are lightly golden at the edges. Reduce oven temperature to 200 degrees and bake 7 to 10 minutes more (watch that they don't over-brown) to ensure crispness. Cool crackers on a wire rack, and store in an airtight container.
Note: You could use poppy seed, sesame seed, a multi-seed blend, cracked pepper or any combination thereof to top the crackers; just use the rolling pin to press the toppings into the dough. Use part whole-wheat flour if you'd like.
Thank you for this! Quinn’s been asking if we can make crackers (of all things) and I’ve been putting him off because there are so many store-bought crackers we like — making homemade didn’t seem worth the effort. But this sounds super easy, and I know he’ll love it. We’re definitely trying this the next thunderstormy afternoon. Which will probably be tomorrow.
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Those look delish – I’m all for finding ways to eliminate industrial foods from my pantry.
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Nice recipe!! I like home made crackers . Following ur blog! ALso liked on facebook!
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