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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
cups all-purpose flour, plus more for rolling the dough
teaspoon baking powder
cup coconut oil
cups whole milk
tablespoons (½ stick) unsalted butter, melted
- 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!