Homemade Crackers
User Reviews
5
Homemade Crackers
Description
This cracker recipe begins by blending flour, baking powder, and salt. Chilled vegetable shortening is cut in until the texture resembles cornmeal, which contributes to flakiness. Cold water is added carefully to form a stiff but cohesive dough without overworking, maintaining tenderness. The dough is rolled evenly as thin as possible, then cut into squares and pricked to prevent puffing.
Baking occurs in two stages: initially on the bottom oven rack at 400°F to set the dough and develop texture, followed by transferring to the top rack and raising the heat to 450°F to brown the crackers evenly. Salting immediately after baking adds final flavor. This double baking process produces thin, crisp crackers with uniform texture and a delicate crunch.
These crackers suit serving alongside cheese, spreads, or dips at gatherings or for everyday snacking. Achieving consistent thickness ensures even baking and prevents toughness. The recipe recommends chilling ingredients and dough resting when rolling to improve handling and crispness.
Additional notes include keeping ingredients cold, using an oven thermometer for accuracy, and cooling crackers fully before storage to maintain crispness. Using a pasta machine can help roll dough uniformly.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon vegetable shortening
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl, use a fork to stir together the flour, baking powder, and salt.
- Cut in the chilled vegetable shortening using a pastry cutter or your fingers. The dough should have the texture of cornmeal at this point.
- Add the cold water to the flour mixture a little at a time and work it into the dry flour into a dough. Depending on the weather and the flour you use, you may not need to add all the water. It is essential to avoid overworking the dough at this point. The dough should be stiff, but it needs to stay together easily when you form it into a ball.
- Turn the dough on a slightly floured surface. Roll with a rolling pin until very thin. Cut into squares and pick several times with a fork.
- Bake on bottom rack in a 400-degree oven for 10 minutes.
- Then remove and place on top rack and increase temperature to 450 degrees to brown the crackers. Immediately salt to taste when removed from oven.
Notes
- Keep all ingredients cold until just before combining to ensure flaky texture.
- Do not overwork the dough to avoid tough crackers.
- Roll the dough as evenly and thinly as possible for uniform baking.
- If the dough resists rolling and springs back, let it rest 5 minutes before continuing.
- Preheat the oven completely and use an oven thermometer for accurate temperatures.
- Rotate baking pans halfway through to ensure even browning.
- Watch closely during the final high-temperature baking to avoid burning.
- Cool crackers completely before storing to maintain crispness.
- Using a pasta machine can help achieve consistent dough thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 233mg | 10% |
| Potassium | 53mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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