The Perfect Saltine Cracker

One of the things I’ve been missing while going a year without groceries is crunchy, salty snacks. I’ve made crackers before but have never really been happy with the recipes. So I decided to find something closer to a true saltine cracker. Unfortunately when searching for a “saltine cracker recipe” all the recipes that come up use saltine crackers. I couldn’t find any recipes that showed how to make those saltine crackers. No such luck. So I finally came up with one that can’t come much closer to the store bought ones (except they have more “meat” to them and are more satisfying).

4 c unbleached white flour
1 tsp salt
1 1/2 tsp baking powder
3/4 c coconut oil
1/3 c skim milk
1 c water
Oil or water and salt (optional)

Preheat oven to 375 deg. Line a cookie sheet with parchment paper.

Sift flour, salt and baking powder together. Mix in oil, milk and water until blended well. Knead dough on a surface until smooth.

Now I prefer to use a pasta machine to roll out my dough – usually ending on setting #3. The trick is to make sure the dough is rolled very thin. Otherwise you won’t get crispy crackers.

Cut crackers into squares (I like to use a pizza cutter) and put on parchment lined cookie sheet. Spray crackers with oil or water and sprinkle with salt.

Bake for 15 minutes or until golden brown around the edges.

This recipe will make a TON of crackers. If you want, divide the dough in half and freeze it for later use.

Print Friendly, PDF & Email