Crackers

Homemade crackers are one of those things that remind me how much extra stuff ends up in packaged food. With just flour, butter, water, salt, and a bit of baking powder, I can make a batch that’s fresh, crisp, and free from the preservatives, seed oils, and mystery ingredients we try to avoid. I like knowing exactly what’s going into our food—no artificial flavors, no unpronounceable additives, just real, basic ingredients from our pantry. They’re easy to customize, and they store well, making them a practical addition to our weekly routine.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Buttery Crackers

5 from 2 votes

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Ingredients Method Notes

Ingredients

1 cup all purpose flour or 1 1/2 cups fresh ground whole wheat flour
2/3 cup water
3 tbs melted butter
1 tsp baking powder
1/2 tsp salt
1-2 tbs your choice of your favorite herbs and seasonings optional

Method

Mix together the flour, water, melted butter, baking powder, and salt until smooth.
With a spatula spread batter thin over one and a half sheets of parchment paper lined cookie sheets.
Bake for 10 minutes at 350℉ then cut into squares with a pizza cutter and return to oven for 18-20 minutes more.
Remove from oven.
Sprinkle with extra salt and additional seasonings while crackers are still hot.
Store in an airtight container for 2-3 weeks.

Notes

If using fresh herbs, saute in 3 tbs of butter before adding to flour mixture for extra flavor.

2 Responses

Anita Sirek says:

August 24, 2025 at 12:36 am

I love everything you bake and make. It reminds me of my younger years. I will try your crackers. Have you ever heard of sour kraut crackers. You can roll them really thin too.And you can add cracklings to them also. Great snack.

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Melony Hoefer says:

August 22, 2025 at 8:30 pm

We have made so many recipes of these crackers. I have discovered that my family likes them best a tad over brown before they go char! We just bake tray after tray so everyone ends up with at least some that are super thin and brown or a little thicker and pale like a saltine. Thank you for taking the time from your day to video, blog, write and reflect in order that others may thrive and improve.

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