DIY Buttery Crackers
Prep time
Cook time
Total time
Once you serve homemade crackers your family will never want to go back to store bought! These are insanely easy to make and fabulously delicious. Use your imagination to put your own flavor stamp on your crackers.
Recipe type: Side Dish
Serves: 100 crackers
  • 2 cups flour, plus more as needed
  • ¾ teaspoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 4 tablespoons (1/2 stick) unsalted butter, at a cool room temperature
  • ½ cup hot tap water, or as needed
  1. Preheat the oven to 450 degrees.
  2. Lightly flour a work surface and a rolling pin.
  3. Combine the flour, sugar, salt and baking powder in a food processor. Add the butter and pulse several times to combine. ** May add favorite spice or pepper at this time. With the machine running, add enough hot water to form a smooth, soft ball, stopping to check the texture before you add all of the water; you might not need all of it. (Alternatively, whisk the dry ingredients together in a large mixing bowl and use a fork or pastry cutter to cut in the butter, then stir in the hot water.)
  4. Turn the dough out onto the work surface and knead it quickly and lightly. Divide into fourths and wrap in plastic wrap. Let the dough rest at room temperature for about 10 minutes.
  5. Use the floured rolling pin to roll the dough out as thinly as possible on the work surface (re-flour as needed). Ideally, the dough should be translucent enough so that you can see the work surface underneath it. You can pick up the dough and rotate it as needed in between rollings, but don't turn it over.
  6. Sprinkle the dough with a little flour. Fold the dough carefully into 2 or 3 pieces, transfer it to a baking sheet and unfold it to cover the sheet. Use a pastry cutting wheel or sharp knife to quickly slice the dough into approximately 1½-inch squares (or smaller if desired) cutting the whole sheet in one direction first, then the other. Use the tines of a fork to prick each cracker several times. You can remove any trimmed-off pieces at the edges and re-roll them later, though they will be a little tougher in texture.
  7. Bake for 6 to 10 minutes or until the crackers turn golden and are light brown around the edges. (You might need to bake the crackers on the inside of the sheet a little longer, because they will not brown as readily.) Transfer to a wire rack to cool. Repeat to use all of the dough.
  8. Cool completely before serving or storing.
Roll the dough out on parchment paper for ease of moving to baking sheet.
Serve with cheese as snacks, as appetizers or with an after-dinner cheese plate. They're also good with a variety of other toppings, or even unadorned. The recipe can be doubled.
** Crackers that seem a little tired after defrosting or a little past their prime can often be revived by a brief stay in a 300-degree oven.
Recipe by Pray Cook Blog at