I have been making crackers for a few weeks now & I have a full understanding of how terrible homemade crackers can be.
Triscuit – I do not know how you do what you do. You are amazing.
All I can say is that those big companies who make crackers with 3 ingredients (flour, oil, salt) and manage to get them crispy, crunchy, salty, buttery, AND can get them to stay that way for longer than 4 hours are magical. They must have some fancy equipment that does wierd things to flour, oil and salt. In my kitchen, crackers do not want to be crackers.
If you are making crackers in a home kitchen there are all sorts of things that can go wrong. Trust me.
I have eaten some terrible crackers lately.
I have eaten some great crackers that were terrible the next day.
This is a good recipe. You will love the cracker and it will taste just as good and crispy tomorrow as it does today. Which apparently is hard to do if you are a cracker.
Buttery, crispy, flakey crackers. Amazing.
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Homemade Cracker Recipe
This is a good recipe. The crackers are crispy, buttery and salty. They taste a bit like Ritz. You will love the cracker and they will taste just as good and crispy tomorrow as they do today.
Put the butter in a giant bowl & soften the butter just enough that you can squish it – do not melt it.
Add the sugar (or maple syrup) & salt to the butter. Squish a bit with a fork.
Dump flour on top of the soft butter mixture. Sprinkle baking powder on the flour (you could mix these together in a separate bowl – but that would mean more dishes). Using a pastry cutter or giant fork, work the flour/ baking powder into the butter. You want your goods to look like pea sized hunks covered in flour (just like pie dough).
Now add the ice cold water. It must be really cold so you don’t melt your butter bits. Begin with 1/2 Cup water and see if dough comes together. Add more water 1 tablespoon at a time until dough forms ball.
Stir the water in with the big fork you used to cut the flour into the butter. It should all come together into a sticky ball (like pie dough)… sorry that I keep saying that…. it’s just that cracker dough is almost identical to pie dough. If you can make these, you can make pie and vice-versa. To see how I make Pie go here.
If it’s too wet to roll, add more flour. If it’s too dry to roll add more water (1 tsp at a time).
Roll very, very, very (say that for 20 mintues) thin on a floured surface. Thinner than pie dough.
Cut out with biscuit cutter & place on ungreased cookie sheet. You could use cookie cutters and make these crackers into any shape you want – would be a fun project for kids.
Poke 10,000 times with a fork (so they wont rise).
Bake 400 degrees for 8-9 mintues or until edges are golden brown.