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Saltine Crackers


1 cups/155 g all-purpose plain flour, plus extra if needed
tsp coarse sea salt
tsp baking powder
1 tbsp extra-virgin olive oil, plus extra for greasing
cup/120 ml warm water


Makes: 50


Preheat the oven to 350°F/180°C/gas 4. Mix the flour, salt and baking powder in a large bowl, Add the olive oil and water and mix well. The dough will be a little sticky, but it shouldn't be hard to handle, If it feels too sticky, add a little more flour.

Roll out the dough on a well-floured work surface to 2 mm, This is where a pasta machine comes in handy; it will not only give you the thin sheets you're looking for but it will also give your batch of crackers a more uniform look, should you care about such things, Lower the oven racks to the bottom half of the oven, to ensure more even cooking, Cut the dough into squares, rectangles or whatever cracker shapes you like, Lightly grease two baking sheets/trays and place the crackers on them about ½ in/12 mm apart. Prick the crackers with a fork to prevent them from puffing up too much; this will also give them the classic "Saltines" look. Bake for 15 to 20 minutes, or until crisp and lightly golden, let cool completely before serving. The crackers can be stored in an airtight container for several weeks. 

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