Note: Rather than coat the surface of the crackers with an envelope of salad dressing mix, this is an excellent opportunity to make your own signature flavor with seasonings such as dried herbs or black pepper mixed right into the dough.
The recipe can be easily doubled. Spread pieces across two baking sheets. Add 5-10 minutes to total baking time, rotating sheets half way through.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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- Yield:2 cups
- Active time: 20 minutes
- Total time:80 minutes
- 5 ounces (1 cup) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1/3 cup cold water, plus additional as needed
Adjust oven rack to middle position and preheat oven to 375°F. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter or fingertips, work into flour until it resembles coarse meal. Add water and lightly knead dough until it comes together into a ball.
Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2-inch squares, rectangles, or diamonds. Transfer to a parchment-lined baking sheet and space the shapes out as much as possible.
Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week