• Thu, Jul 12 2007

Saltines

The day I discovered homemade saltine crackers I was hooked on them…No more Zesta or Nabisco for me!

  Crackers have a long and fascinating history…If you will recall the Israelites had matzah as they set out for their journey from Egypt…they had been instructed by God  to make bread without leavening…In 1801 Josioah Bent of Massachusetts apparently got busy and distracted and over baked biscuits, turning them into crispy breads which he named crackers due to the crackling sound that they made.   The first crackers as we know them were made in Vermont in 1828..and I guess they have just gained popularity from there..Can you imnagine tomato soup without crackers? Yeah, that’s what I am saying!

  But over the years the commercialization of all foods has brought crackers from a delicious treat to an insipid starch. Unless, of course you make them yourself.

Try these crackers with different flours, different fats, different seasonings…Sprinkle with sea salt, or cracked pepper, or chipotle…or….

 Saltines

4 cups flour

1 Tablespoon Baking Powder

1/4 c butter

1 1/3 c milk

Mix together the flour, baking powder, and butter . If you are adding seasonings mix those in with the dry ingredients. Cut butter into flour mixture until it forms coarse crumbs. Add the milk and knead to form a ball. Divide in 4 parts and roll out paper thin on a floured surface. Cut the dough into squares (a pizza wheel works great for that!) Place on an ungreased cookie sheet and prick with fork…Sprinkle with salt (or cracked pepper ..or..)Bake at 325 until golden brown..about 20 minutes.

  Mmmmm. Yummy.

 You can also cut these saltine crackers into animal or fish shapes with small cookie cutters, and you might try adding dried cheese powder with your dry ingredients for homemade Goldfish… ;)

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  • Tracey

    Sounds great! I have looked for tried and true cracker recipes. Have you tried these with whole wheat or other grains?

  • Marye

    Hey Tracey..I have done these with whole wheat and also whole wheat/oat mix…I have another recipe I like as well..As soon as I can get to it I will post it, too. :)

  • Katherine

    THis recipe is great, but I have one suggestion. For anyone who makes these with any frequency, invest $20.00 in a SILPAT, the French, rubber, non-stick baking pan liner. These make the rolling process much easier.

  • Marye

    Katherine – you are so right! I love my silpat

  • Sarah

    Thanks so much! Can’t wait to try making my own crackers. We’ve been going through them like crazy around here and I have plenty of ingredients to make my own.

  • Priscilla

    Thank you so much for this recipe! I’ve got a pot of seafood chowder cooking on the stove and just realized I forgot to buy some kind of cracker to have with it. I’m going to go try your recipe right now.

  • tish

    Not very good at christmas cookies…and paper thin crackers scare me.

    I use an old wooden rolling pin my grandmother used…and flour and everything sticks. So HOW do you roll out a thin cracker dough? Is there a better rolling pin and what surface do you use.

    Thanks! tish

  • Linda Marcella

    I make crackers regularly and these are great also. I changed them just a little… I added 1/2 tsp salt, 2 tsp sugar and mixed whole wheat and white flour half and half. I roll about 1/8th ” between two pieces of plastic from a large baggie. I use them for always for crackers, cookies and tortillas. It prevents you from having to add addt’l flour. You can also prevent needing extra flour by spraying the counter and dough with pan release. It’s the extra flour that makes them dry. I also sprinkle sesame seeds on the counter before rolling them. It embeds them nicely and they definitely don’t stick to the pan. I also add rosemary to white crackers. Thanks for sharing your recipe.

  • Marye Audet

    Sarah just keep them in an airtight tin..they get soggy pretty quick.

  • Marye Audet

    Great, let me know how it worked for you!

  • Priscilla

    The crackers are done, and cool, and oh so crisp. I used an organic white flour that I buy in bulk at the co-op, that has the wheat germ added back in (it’s called “Gold-n-White”), and so the taste is fuller, richer, and nuttier than they’d be with plain ol’ white flour. They’re SO good!! My only complaint is about how I salted them – I didn’t have a coarser salt, I didn’t do anything to moisten the top of the dough before salting them with regular old table salt, and so most of the salt fell off as I was transferring the squares to the pans. But really, even without salt they’re fab. So thank you even more than before!

  • Marye Audet

    excellent! thanks for letting me know!

  • Marye Audet

    Tish I use a floured surface is all. No special pin. You may need to make the dough a little firmer?