Buttery Crackers

1. 1
   prep

   Preheat oven and prepare baking sheets.

   Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. 2
   mix

   Cut the butter into the dry ingredients.

   1.In a large bowl, whisk together the flour, ½ teaspoon salt, and sugar.

   2.Add the cold, cubed butter.

   3.Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces visible.

   TIPVisible butter bits create steam as they melt, ensuring flaky, layered crackers.
3. 3
   mix

   Form the dough.

   Drizzle the ice-cold water over the flour mixture, one tablespoon at a time, tossing with a fork after each addition. Press the dough together with your hands until it just comes together in a ball. If it's too crumbly, add a tiny splash more water.

   TIPHandle the dough as little as possible to keep the butter cold and the crackers tender.
4. 4
   rest · ~15 min

   Chill the dough.

   Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 10 to 15 minutes. This relaxes the gluten and re-chills the butter.

   TIPChilled dough is much easier to roll out thin and prevents the crackers from shrinking.
5. 5
   prep

   Roll out the dough very thin.

   On a lightly floured surface, roll out half of the dough to about 1/16-inch thickness. The dough should be nearly translucent. Cut into desired shapes using a small cookie cutter or a sharp knife into roughly 1.5-inch squares. Transfer the shapes to the prepared baking sheets.

   TIPThe thinner the dough, the crispier the cracker. Don't be afraid to go thin.
6. 6
   prep

   Prick and season the crackers.

   Prick each cracker two or three times with a fork to prevent them from puffing up unevenly. Brush the tops very lightly with a little water and sprinkle with the flaky sea salt.

   TIPPricking is essential; without vents, the crackers will balloon into hollow pillows.
7. 7
   bake · ~12 min

   Bake until golden brown.

   Bake for 10 to 12 minutes, rotating the pans halfway through, until the crackers are lightly golden around the edges. Watch carefully in the last two minutes to prevent burning.

   TIPPull them when they are just turning golden; they will crisp up further as they cool.
8. 8
   rest · ~5 min

   Cool and serve.

   Let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat the rolling, cutting, and baking process with the second half of the dough.

   TIPEnsure crackers are fully cooled before storing to maintain their crisp texture.

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