Good crackers that are much like saltines, but don't break as easily. To get them crispy and browned, I did cook them almost 20 minutes. Recipe makes about 10 dozen crackers 1/8 to 3/16 inches thick. I used an ungreased cookie sheet, and they did not stick. The second time I made these, I substituted 2 cups cornmeal and whole wheat flour for the plain flour, and added 3 tbs sugar. These turned out well, too! For a theme party, I will make them again and cut with different shaped cookie cutters. They are sturdy enough to use for thick spreads or for dipping. Thanks Love4, for sharing this recipe.
Great recipe. I solved the salt sticking problem by dusting the dough with coarse salt and rolling it into the dough lightly before I cut it into crackers. Works great. Be careful they cook fast.
They taste great and it was a simple dough to make.
really yummy!! i doubt I'll buy store crackers again especially since this recipe is so easy to "play" with and adapt. Instead of sprinkling the salt on top I mixed some seasoned salt in with the flour and it came out great!!
I gave this 3 stars b/c although my DD liked these, they were not crispy and took forever for her to chew. I do like the idea of making my own crackers and knowing what goes in them! I added a little twist and pureed some veggies and added them to the dough (I used the milk as my liquid in the blender). A great way to add some more veggies in the diet! Also, next time I will put the salt directly in the batter, instead of sprinkling on top. And a trick I figured out (if you like the salt on top) is you can sprinkle the salt on the cookie sheet BEFORE you put the crackers on it. I found that the salt I sprinkled on there just fell off b/c the dough wasn't very sticky. Since salt doesn't melt and burn like sugar you don't have to try to remove the excess before baking. Thanks for the recipe :)
Great basic cracker recipe. All of the other recipes I have used turn out a crackers that is incredibly hard.... you can hardly chew it. This one is perfect. I added 3 tablespoons of soda and spices. You can add any kind of spice such as garlic, onion powder, hot spice, dill, caraway seeds and etc. Oh and I also substituted 1 cup of the flour with masa flour. They are a great snacking cracker. Thanks!!
I added about 1c of flaxseed meal to this recipe, and used pink Himalayan salt, and, whoa, delisioso, I have to say!
They taste okay, but were not crisp like saltines. I remember making homemade crackers a few years back and there was no lard or shortening in that old recipe. Wish I could find it. I wound up making breakfast biscuits with the rest of the dough for the crackers. Turned out great. This recipe has the same ingredients as my biscuit recipe. I think this recipe would make nice "chicken in a biscuit" crackers because they are not crisp....more along the texture of cookies but not hard like a crisp cookie. I will let them sit over night and see how they are in the morning. I might try this recipe again sometime with no shortening in it. Thanks for the recipe! Great try!
I made these with 1 cup whole wheat flour and the rest white flour. I also used almond milk, and they turned out beautifully. The dough was easy to handle and they taste much like ritz crackers, probably because I used butter flavored shortening. Great recipe, thx for sharing!
Easy, fast and tasty! I used about half coconut oil and half butter for the shortening. I made two trays with just salt, one tray with lemon pepper and one with salt/granulated garlic. I think the garlic ones were the best, then the plain ones and then the lemon pepper, which would have better if I had used some salt with it. The crackers took about 12 minutes in my convection oven. Thank you for sharing this recipe!
These are so cool! I followed the advice of some fellow reviewers and added some sugar and subbed a cup of cornmeal. I didn't have proper measuring instruments so had to estimate a lot, and we also added some spices. What we ended up with, though, was something that tasted like a cross between corn chips and Ritz crackers. I will be making this often! Thank you for sharing!