Homemade Saltine Crackers

 

4 C All-purpose flour

1 Tbs Baking powder

1/4 C Cold butter (1/2 stick)

1 1/3 C milk

1 Egg white

1 Tbs water

Coarse salt

Directions:

In a small bowl, prepare egg wash. In a large bowl mix the flour and baking powder. Cut in butter. Add milk. Mix until dough forms a ball. Divide dough into quarters. Roll out each quarter into a thin rectangle. Cut out crackers with a pizza slicer, biscuit cutter or a cookie cutter into desired cracker shapes. Place cut out crackers on an ungreased cookie sheet. Prick the crackers with a fork. Brush crackers with egg wash. Salt the tops of the crackers. Bake in a preheated 325-degree oven for 12-14 minutes. As the crackers cool, they will become crisper. If your crackers are not crisp cook longer or roll out dough thinner. Once completely cooled, store in an airtight container. You can crisp them up again in the oven if they lose their crispiness. 

Cut butter into the flour mixture.

Add milk and mix until dough ball forms.

Divide the dough.

I used my pasta roller to roll the dough thin. 

I chose a pizza slicer to cut out the crackers.

Pricking the crackers with a fork keeps the crackers from puffing up while baking.

Brush the tops with egg wash and salt.

My first batch was a little dark. I was distracted preparing the other crackers.

You can cut the odd pieces of dough into small soup crackers. I just baked them as is.

These are good crackers. They are crispy and flavorful. They are richer in flavor than the traditional saltines that you purchase in the store. The have a buttery flavor. They are easy to prepare. I used my pasta roller to roll out the dough. I am not very good at rolling out dough evenly. 

You can easily add spices, herbs or cheese to the dough to make a savory cracker. I want to try parmesan cheese with green onions. Use your imagination to create your favorite cracker shapes and flavors.

Shabbat Shalom,

Mrs. Smith