Emulsifier Free Classic Saltine Crackers
Store-bought crackers are one of those sneaky products loaded with additives and emulsifiers you never asked for — lecithin, mono- and diglycerides, and a whole alphabet of stabilizers tend to show up on the label. This homemade version keeps things refreshingly straightforward: flour, baking powder, salt, sugar, cold fat, and water. That's genuinely it. Working the cold shortening or butter into the flour by hand creates a dough with just the right flaky, snappy texture, and rolling it paper-thin is the real secret to getting that satisfying, audible crunch. A quick dock with a fork gives you those classic little holes and keeps each cracker flat and even as it bakes. A brush of melted butter and a pinch of flaky sea salt on top before they go into the oven adds just enough richness and savory finish. They come out of the oven pale golden at the edges and crisp up even further as they cool — perfect for cheese boards, soups, or eating straight off the rack.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp granulated sugar
- 3 tbsp vegetable shortening or unsalted butter, cold and cut into small pieces
- ½ cup cold water
For brushing
- 1 tbsp unsalted butter, melted
For topping
- ½ tsp flaky sea salt or coarse salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
- 2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.
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