crackers | Boise Childbirth Preparation & Women's Gatherings

We like crackers in this house. Who doesn’t, really? We especially like them salty and with cheese. Porter’s Grandma T came to visit this weekend and since we didn’t have any crackers in the pantry, we took a trip to the store and picked up the kind my husband and his mom like. I won’t name the brand, but here’s a picture:

P1020004

And this is what the ingredient list looks like:

Did you read that? I didn’t either. I didn’t need to because anything with that many ingredients that look like they belong on the periodic table can’t be Real Food. And what is TBHQ anyways?

We Ate ‘Em

They were crispy and gave off a buttery appearance despite the lack of any actual butter whatsoever. Of course, my son LOVED them. So then it became my job to come up with a recipe that I feel good about feeding to him. I scoured the internet and tried my own recipes and this is what I came up with.

Ingredients

2 cups flour – I used Einkorn, but will be using Spelt in the future
1 tsp baking powder
1 tbsp honey
1/2 tsp salt, plus some for sprinkling on top
6 tbsp cold butter, plus 2 tbsp melted for topping
2 tbsp coconut oil, melted
2/3 cup milk

Make It

Preheat oven to 400* F

Put the flour, baking powder and 1/2 tsp salt in a food processor. Pulse to combine. You can do this by hand too using knives or a pastry blender.

Add cold butter, small pieces at a time and pulse to combine.

Add honey and coconut oil and pulse to combine.

Add milk and pulse. It should start to form a ball of dough.

Divide the dough in two and roll each half out onto a separate Silpat mat or parchment paper. I used wax paper on top to prevent sticking.

Using a knife or pizza cutter score lines in the shapes you want your crackers to be. Poke holes in each cracker.

Cook in a 400* oven for 10 minutes.

When golden, take out and brush with melted butter and sprinkle with salt. Let cool and separate.

They still make plenty of crumbs, Porter proved that immediately. Enjoy!