Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar
- 5 tbsp (70 g) unsalted butter, cold and cut into small pieces
- ½ cup (120 ml) water, added gradually
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the butter: Add the cold butter pieces and rub them into the flour with your fingertips until the mixture resembles fine crumbs.
- Add the water: Gradually add the water while mixing until a soft dough forms. You may not need all the water, so add it little by little.
- Knead: Transfer the dough to a lightly floured surface and knead gently for 2–3 minutes, until smooth.
- Rest the dough: Cover the dough and let it rest for 15–20 minutes.
- Roll it out: Preheat the oven to 375°F (190°C). Roll the dough out very thinly, about ⅛ inch (3 mm) thick.
- Cut the crackers: Cut the dough into neat squares or rectangles. Transfer them to a baking sheet lined with parchment paper.
- Make the holes: Using a fork, gently prick several small holes in each cracker. This helps prevent them from puffing up during baking.
- Bake: Bake for 12–18 minutes, or until the crackers are golden brown around the edges and crisp.
- Cool: Remove from the oven and let the crackers cool completely on a wire rack. They will become even crispier as they cool.
- Serve: Enjoy these buttery homemade crackers as a snack, or serve them with cheese, dips, soup, or your favorite spread.
💡 Storage
Store completely cooled crackers in an airtight container at room temperature for up to 1 week.