Ingredients
• 1 cup (125g) all-purpose flour (or whole wheat, rye, or gluten-free blend)
• ¼ tsp salt
• 2 tbsp cold unsalted butter, cubed (or olive oil for dairy-free)
• ¼ cup (60ml) cold water
• Optional add-ins:
– Seeds: sesame, poppy, flax, or everything bagel seasoning
– Herbs: rosemary, thyme, or dried onion flakes
– Cheese: 2 tbsp grated Parmesan or sharp cheddar
Instructions
- Make dough: In a bowl, whisk flour and salt. Cut in butter until crumbly (or stir in oil). Add water; mix until a shaggy dough forms. Knead briefly on counter until smooth (1–2 min).
- Roll thin: Place dough between two sheets of parchment. Roll to ⅛” thick (thinner = crispier!).
- Cut & season: Remove top parchment. Use a pizza cutter or knife to score into 1″ squares (or use cookie cutters). Sprinkle with salt, seeds, or herbs; press gently to adhere.
- Bake: Transfer parchment to baking sheet. Bake at 375°F (190°C) for 12–16 min, rotating halfway, until golden and crisp.
- Cool: Let cool completely on sheet—they’ll crisp up as they cool. Break along scored lines.
STORAGE: Keep in airtight container up to 2 weeks.
PREP TIME & NUTRITION (per serving, makes ~32):
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min | Servings: 32 crackers | Calories: 25 | Net Carbs: 3g | Fats: 1g | Protein: 0.5g