Homemade Oyster Crackers
Making anything from scratch is something I particularly love to do with my son. I want him to understand that food doesn't magically appear in a bag.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 4 servings
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter cold
- 1/3 cup cold water plus additional as needed
- table salt to taste
Preheat oven to 375 F.
Whisk together flour, salt, sugar, and baking powder in a medium-sized mixing bowl.
Cut the butter into small pieces and add to the bowl.
Using your hands, work the butter into the dry ingredients until it resembles coarse meal.
Add water and lightly knead the dough together to form a ball.
Cover bowl and let rest for 15 minutes.
Roll the dough to as close to 1/8" as you can get. (I did some thicker crackers and they didn't come out as well.)
Use cookie cutters, a ravioli cutter, or a butter knife to cut dough into tiny shapes (hexagons, squares, or whatever you'd like).
Place cut dough on a cookie sheet lined with parchment or a Silpat, leaving a tiny bit of space between each piece.
Bake for 15 minutes or until the crackers are just beginning to brown on the bottom.
Turn the oven off and crack the door open.
Leave the crackers in the oven to cool for another twenty minutes.
Sprinkle cooled crackers with salt.
Crackers can be stored in a sealed container for up to one week.
Makes about 2 cups.
Calories: 168kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 584mg | Potassium: 134mg | Sugar: 1g | Vitamin A: 175IU | Calcium: 48mg | Iron: 1.5mg