Make Your Own Saltine Crackers

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make-your-own-saltine-crackers
Crackers are notoriously simple to make and the kids will will enjoy helping make their own snack crackers.

You’ll Need:
4 c flour
1 tsp baking powder
3/4 c shortening
1 1/3 c milk
salt to taste

Mix flour, baking powder and shortening; add milk an blend well.
Form a ball of dough and cut into four pieces.

Roll dough out very thin.

Cut with a cookie cutter Or use pastry wheel with crinkled edges.

Place on cookie sheet. Prick with a fork 4-5 times (or, if you want them to look like their storebought counterparts, you can poke the holes with a shish-kebab stick) and sprinkle with salt or other seasonings if you’d like varying flavors, BBQ seasoning, Chives, garlic salt, sundried tomato & garlic, etc.

Bake at 375 degrees 8 to 10 minutes or until golden (watch crackers carefully so they don’t burn).

Cool & Enjoy. These are lovely if you fill them with grape jelly!

© Can Stock Photo Inc. / gvictoria

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 3994 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

11 Comments

    • Can you use half wheat and half regular flour for a wheat cracker?

      Yes, but you might need to add an additional TBS of Milk for easier rolling.

  1. i didn’t like these, they came out too floury and didn’t brown well. also, you have to roll them paper thin in order to get them to be crispy.

  2. HI Liss.
    can i use butter instead of shortening fir this recipe? to make them buttery
    please let me know by e-mailing me at (email removed)

    • I’ve never tried so I don’t know how they’d come out. If you give it a whirl let us know how it worked for you!

      I don’t see why not, I make copycat ritz crackers using real butter instead of shortening. The trick is to use COLD butter and pulse it with a food processor, so little bits of butter remain. You don’t want to use melted or soft butter. Also, another trick I learned is to use a pasta roller to roll the dough out smoothly. It makes them the perfect thickness.

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