These homemade saltine crackers are so tasty and so fun to make, even with kids! Feel free to top your crackers with sesame seeds, sunflower seeds, nutritional yeast, or herbs of your choice.
Makes about 90 crackers
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
- 4 cups all-purpose flour
- 1 T. baking powder
- 1/4 t. salt
- 1/3 cup dairy-free soy margarine, softened
- 1 1/2 cup cold dairy-free soy milk or almond milk
- Water, for brushing
- Coarse salt or Hawaiian sea salt, for sprinkling
1. Preheat the oven to 325. Lightly oil 3 large baking sheets with cooking spray or olive oil and set aside.
2. In a large mixing bowl, sift together the flour, baking powder, and salt. Using a pastry cutter, knife or your fingers, cut in the dairy-free soy margarine until the mixture resembles fine crumbs. Add the soy milk gradually until forming a soft dough. Turn the dough out onto a well-floured surface and knead, adding more flour as necessary, until the dough is soft and not dry but does not stick to your hands. Divide the dough into three equal pieces. Using a rolling pin, roll out one of the sections of the dough until paper thin (I like to roll my dough out as thin as I can without tearing). Transfer the dough to one of the prepared baking sheets, and cut off the overhang using a sharp knife or pizza cutter. Using a sharp knife or pizza cutter, cut the dough into crackers of desired size while on the sheet. Brush lightly with water and sprinkle with coarse salt. Repeat with the remaining two dough sections.
3. Bake the crackers for 20 minutes or until golden brown. Cool completely on a wire cooling rack and store in an airtight container for up to 1 week.