Shellfish Free Classic Saltine Crackers
There is something deeply satisfying about making your own crackers from scratch, and these classic saltines deliver that perfect thin, salty crunch that store-bought versions only hint at. The ingredient list is refreshingly simple — just flour, a little fat, water, and a pinch of sugar — so you know exactly what you're eating with no mystery additives or shared-facility concerns to navigate. Working the cold butter or shortening into the flour by hand is the key step that gives each cracker its delicate, slightly flaky texture, and rolling the dough as thin as possible is what separates a truly crisp cracker from a disappointing one. Docking each square all the way through to the parchment isn't just for looks — it's what keeps them flat and gives you that iconic grid of holes. A light brush of melted butter and a scatter of flaky sea salt right before baking takes these from humble to genuinely craveable. They crisp up even further as they cool on the rack, so patience pays off. Serve them with soup, cheese, or just eat them straight off the pan — no judgment here.
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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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