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Author Notes: Few homes in New England are without a box of saltines in the pantry. Whether you crumble them over chowder, dip them into shrimp salad, or mound them under scoops of just-melting vanilla ice cream—à la my grandmother—the effort to make these from scratch will pay big dividends.
Note: A pasta roller can double as an amazing device for consistently thin crackers. Consider the investment!
Reprinted with permission from The Lost Kitchen by Erin French (2017, Clarkson Potter).
Makes 36 crackers
- 4 cups all-purpose flour, plus more for rolling the dough
- 1 teaspoon baking powder
- 3/4 cup coconut oil
- 1 1/4 cups whole milk
- 4 tablespoons (½ stick) unsalted butter, melted
- Maldon salt
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the flour and baking powder. Work in the coconut oil with a pastry blender until well incorporated. Stir in the milk and form the dough into a ball.
- Roll out the dough on a floured surface to ¹⁄8 inch thick. Brush the dough with the butter, then cut it into 1½-inch squares. Transfer to the baking sheet, spacing the squares at least ½ inch apart. Sprinkle with Maldon salt. Bake until the edges begin to brown slightly, 12 to 15 minutes. Use a spatula to transfer the crackers to a wire rack and let cool. The crackers will keep in a sealed container at room temperature for up to 1 week.
- This recipe is a Community Pick!