High Fructose Corn Syrup Free Classic Saltine Crackers
Store-bought crackers are one of those sneaky places where high fructose corn syrup hides in plain sight, tucked into an ingredient list you'd never expect on something so simple. Making your own means you know exactly what went into every crispy square — just flour, baking powder, salt, a touch of sugar, and cold fat worked in until sandy. The technique here is all about rolling the dough as thin as humanly possible, nearly translucent, so you get that satisfying snap and delicate crunch that a good cracker is all about. Docking each square with a fork before baking keeps them flat and gives them those signature little holes that make them look and feel like the real deal. A brush of melted butter and a pinch of flaky sea salt right before they go into the oven adds just enough richness and savory finish to make these genuinely craveable. They crisp up even more as they cool, so resist the urge to judge them straight from the oven. Pile them with cheese, float them in soup, or eat them straight off the rack — no label-reading required.
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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 butter or unsalted butter, cold butter 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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