Oyster crackers. They are probably something you don’t even think about, unless you’re ordering a bowl of clam chowder or crab soup. Usually, we’ll just use broken-up pieces of saltines for a crunchy bite to top our soup with – but yesterday I was feeling particularly ambitious!
Turns out they were super easy to make, requiring only a few ingredients. The hardest part was cutting and transferring all the little squares to the baking sheet. And that little amount of work totally paid off, the taste and texture was about a million times better than you’d find in the store-bought crackers.
In fact, we loved them so much, it’s got me thinking about what other crackers I can make here at home! I know these would be great with additions thrown in as well, like fresh (or dried!) herbs. Or even just a little bit of black pepper. Will definitely be making these again!
Homemade Oyster Crackers
1 cup all purpose flour
1 tsp kosher salt
1 tsp sugar
1 tsp baking powder
2 Tbsp butter, cut into 1/4-inch cubes
1/3 cup cold water
Preheat oven to 375 degrees.
Place flour, salt, sugar and baking powder in the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse about 10 times, until the flour resembles a coarse meal.
Place flour into a medium size bowl and add water, using a rubber spatula to work the flour into the water. Place on a flat work surface and knead dough until it comes together into a ball.
Set dough on a lightly floured work surface and cover with a clean kitchen towel, allow to rest for 15 minutes.
Roll dough out on a well-floured surface to a 1/8-inch thickness. Cut dough into 1/2-inch squares and transfer to a parchment lined baking sheet.
Bake until crackers are just starting to show color around the bottom edges, about 15 minutes. Turn oven off and crack oven door, let crackers sit in oven for another 20 minutes. Remove from oven and cool completely.
Crackers can be stored in an airtight container for up to a week.
Source: adapted from Serious Eats
