How I love salty snacks, I cannot tell you! Saltine crackers have always been my weakness. But I must confess I’ve often prepared them with pastry sheets bought from the supermarket and I’ve also hurried up to the pastry shop to buy them ready-made! It has never crossed my mind that I could make saltine crackers myself because well, it just seemed too complicated. But a few days ago I got this major craving and set all laziness aside and decided to give them a try.
I know you can find plenty of saltine crackers recipes on the Internet (I’ve done my own research) but I didn’t like them either because they required lard, yeast, baking soda or many other ingredients I usually keep myself away from. So instead, I chose to follow a traditional Romanian recipe and I didn’t regret it at all. I personalized it a little bit here and there, but I think it was for the best.
Perfect saltine crackers ready in 30 minutes
- 250 g flour
- 100 g butter (1/2 pack)
- 1 egg
- 2 big tbsp. sour cream (30% fat)
- 1 tsp. salt
- 2 tsp. cumin seeds
- 1 beaten egg for the egg wash
- A couple of tbsp. grated parmesan cheese
- Cumin seeds
- Preheat the oven to 180 °C (350°F) with ventilation.
- Put the flour and the butter in a food processor (or in a large bowl). Process (or knead them by hand) until you get a crumbly dough.
- Add the egg, sour cream, salt and cumin and mix again until well combined.
- Pour it on your work surface and knead by hand for 1 or 2 minutes, until you get an elastic dough. Do this as fast as possible. Wrap it up in cling wrap and put it in the fridge (or freezer) for 5-10 minutes.
- Prepare 2 baking tins by lining them with parchment paper. Take the dough out of the fridge and roll it out on a floured surface until you obtain a ½ cm thick square sheet. Cut it in thin strips and put them in the tins.
- Brush them with the egg wash and sprinkle with the parmesan cheese, cumin seeds and salt.
- Bake them for 15 minutes or until golden brown.
Needless to say how tender and tasty my saltine crackers were! The butter and the sour cream did a very good job; the dough simply melted into my mouth. Saltine crackers are tasty when warm (anyway, you won’t be able to stay away from them) but they are also tasty after they’ve cooled down. After I’ve made them myself I honestly don’t want to go back to those made with pastry sheets bought from the supermarket. There’s such a big difference! Saltine crackers are perfect for a movie night, along with a non-alcoholic beer. I think I’ll start cooking them on a regular basis because, despite their high fat intake, they are a million times healthier than the snacks found in supermarkets.
What’s your recipe for saltine crackers?
Love and salty snacks!