New This Month

Simple White Crackers


You'll have to discard any scraps, since this dough can't be rolled out again.

  • Yield: Makes 20

Photography: Sang An

Source: Martha Stewart Living, November 1997


  • 1 cup all-purpose flour, plus more for work surface
  • 1/2 teaspoon table salt
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter, cut into pieces
  • 1/3 cup plus 1 tablespoon whole milk
  • Kosher salt for sprinkling


  1. Preheat oven to 325 degrees. Pulse flour, table salt, and sugar in a food processor to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, gradually add milk; process until dough comes together.

  2. Transfer dough to lightly floured surface. Roll into 10-by-12-inch sheet, 1/16 inch thick . Sprinkle with kosher salt; gently roll to press salt into dough.

  3. Cut dough into 2 1/2-inch squares; carefully transfer to a baking sheet. Liberally pierce with a fork. Bake until just brown and firm to touch, 20 to 25 minutes. Transfer to a wire rack to cool. Store in an airtight container.

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