There is something deeply satisfying about making your own crackers from scratch, and these classic saltines deliver that perfect thin, salty crunch you know and love. All-purpose flour is the only grain in play here, which means anyone avoiding rye can dig in without a second thought — no hidden grain swaps, no ambiguous flour blends. The technique is straightforward: cold fat worked into flour, a short rest, and then rolling the dough as thin as you can get it before docking and baking until just golden at the edges. That docking step is key — pressing the fork all the way through to the parchment keeps the crackers flat and gives them their signature little holes. A brush of melted butter and a scatter of flaky sea salt right before they go into the oven takes them from simple to genuinely craveable. They crisp up even more as they cool on the rack, so resist the urge to snack immediately (or don't — we won't judge). Pair them with soup, cheese, or just eat them plain; either way, you'll wonder why you ever bought the boxed version.
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In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
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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