Homemade Butter Crackers

Potato chips. Doritos. Chocolate chip cookies. Glasses of wine. All things that I can’t just have one of. And now I’m adding these Homemade Butter Crackers to that list. In fact, any time I make them, I have to hide them because leaving them out on a plate in the kitchen means they’ll be gone within an hour! They’re just so grabbable, so munchable, and anyone who’s walking through the kitchen can’t help but stop to grab a handful.

These crackers are the buttery, crispy and just the right kind of salty. I’ll admit, I do like salt, so if you find them a bit too salty, just sprinkle less on top before you bake them. But trust me and just try them as written in the recipe first. I dare you to eat just one. They don’t even need anything on top, but most of us don’t just eat plain crackers. Therefore, I made sure that these Homemade Butter Crackers are sturdy enough to stand up to your favorite dips and spreads.

How to make Homemade Butter Crackers

Don’t you hate it when you try to spread something onto a cracker and it breaks every time? Sooo annoying. These Homemade Butter Crackers won’t break on you. But you do have to follow a few simple yet important steps in order to get them to come out just right. First step is rolling the dough thin. I’m talking a quarter-inch thin or even thinner. I actually had to take out a ruler the first time I made these because I wanted to make sure I was getting them thin enough. It’s also important to try to get them all to be the same thickness so that they bake evenly. Don’t worry if some of them get a little browner than others. They’re homemade! It’s not supposed to be perfect.

The second rule is to prick them with a fork, and make sure the fork goes all the way through the cracker. Making little dents in the cracker is not going to get the job done. You have to go all the way through. This will allow air to circulate so that the crackers don’t puff up like little flying saucers. Been there, done that. Prick those suckers all the way through. And do whatever design you want, or any shape of cracker you want. As long as you’ve got air holes of some sort, you’ll have a finished product you can be proud of.

And yes, making Homemade Butter Crackers takes a little longer that it would to just open a box of crackers. But that’s what’s great about the fall season. We’ve got the extra time indoors to make things a little more special. So when you’ve got a few extra minutes, make these crackers. Add them to a seasonal cheese board or top them with your favorite dips and spreads. You’ll be glad you did. This recipe makes lots of crackers that can be stored in an airtight container, but they’re best enjoyed the day or day after you make them. Enjoy!

Homemade Butter Crackers

an easy recipe for crispy, buttery crackers sprinkled with sea salt

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Prep Time 30 mins

Cook Time 10 mins

chilling 30 mins

Course Appetizer, Snack

Cuisine American

Servings 6 dozen

Ingredients

  

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• 4 cups flour
• 1 Tbsp. salt
• 2 tsp. sugar
• 3 tsp. baking powder
• 1 1/2 sticks cold unsalted butter cubed
• 1 cup heavy cream

Instructions

 

• Pulse the flour, salt, sugar and baking powder in a food processor until combined. Add the butter and process until the mixture looks like coarse sand. With the motor running, slowly pour the heavy cream through the feed tube until the dough starts to come together.
• Dump the dough onto a floured surface and form into 2 discs. Wrap in plastic and chill for at least 30 minutes.
• Preheat oven to 400 degrees. Roll dough out on a floured surface until it is 1/4 inch thick. Cut into desired shapes and place onto a parchment-lined baking sheet. Prick holes into the crackers, taking care to press all the way through the crackers. Sprinkle with sea salt. Bake 8-10 minutes, until crackers are golden brown. Store in an airtight container.

Keyword easy

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