HOMEMADE SALTINE CRACKERS
Makes about 60 2”x2” crackers but may vary based on how thinly rolled and size cut
1 cup unbleached all-purpose flour
2 Tablespoons unsalted butter, melted
¼ cup water
½ teaspoon kosher salt
water for brushing
kosher or sea salt for sprinkling
- In the work bowl of a food processor, pulse the flour and salt to combine.
- Add the melted butter and process until a coarse meal – less than a minute.
- Add the water and process until a dough is formed – about 1-2 minutes. It may not come together and look sort of crumbly. Turn out on the work surface and knead until it forms a moist dough.
- Let rest 30-60 minutes to allow the gluten to relax.
- Preheat oven to 400°F and line two sheet pans with parchment paper.
- Divide the dough into quarters and roll thin. You have two ways to do this, I much prefer the pasta machine method but you can do it by hand.
- By hand – lightly flour the work surface and the top of the dough and using a heavy rolling pin, roll as thinly as possible.
- With a pasta machine – Roll ¼ of dough through twice on settings 1-6 then once on setting 7. You’ll have a long very thin sheet. Cut in half if it’s too long to handle easily.
- Cut into squares – I like about 2”x2” – brush lightly with water, sprinkle with salt.
- Bake 400°F for 8-10 minutes until lightly golden. Keep and eye on them as they brown quickly and rotate the pans halfway through baking.
- These will crisp up as they sit out of the oven and will keep, tightly wrapped, for a few days. Though if you live in a humid climate they may soften. If so, recrisp in a 350°F oven for a few minutes.