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A classic New England staple, these famously crisp and sturdy crackers are perfect for crumbling into chowders or enjoying with cheese. Simple, historic, and satisfyingly crunchy, they're a taste of American culinary history you can make in your own kitchen.
For 8 servings
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour and salt to combine.
Add the chilled shortening to the flour mixture. Using a pastry blender or your fingertips, cut the shortening into the flour until the mixture resembles coarse, sandy crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until a stiff, shaggy dough forms. You may not need all the water. The dough should be firm and not sticky.
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute, just until it comes together into a cohesive ball. Do not overwork it.
Divide the dough in half. Working with one half at a time (keep the other covered), roll it out as thinly as possible on a floured surface, to about 1/16-inch thickness.
Using a pizza cutter or a sharp knife, cut the dough into 2-inch squares. Arrange the squares on the prepared baking sheets, about half an inch apart.
Prick each cracker 4-5 times with the tines of a fork, pressing all the way through the dough. This step, called 'docking', is crucial to prevent them from puffing up.
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A classic New England staple, these famously crisp and sturdy crackers are perfect for crumbling into chowders or enjoying with cheese. Simple, historic, and satisfyingly crunchy, they're a taste of American culinary history you can make in your own kitchen.
This new_england recipe takes 45 minutes to prepare and yields 8 servings. At 156.18 calories per serving with 3.22g of protein, it's a beginner-friendly recipe perfect for snack or side_dish.
Bake for 20-25 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and completely crisp. They should be firm to the touch.
Transfer the crackers to a wire rack to cool completely. They will become even crisper as they cool. Store in an airtight container at room temperature.
Add 1 tablespoon of finely chopped fresh herbs like rosemary, thyme, or chives to the dry ingredients for an aromatic twist.
Mix in 1/4 cup of finely grated Parmesan or sharp cheddar cheese with the flour for a savory, cheesy flavor.
Replace up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. You may need a little extra water.
Add 1/2 teaspoon of smoked paprika or a pinch of cayenne pepper to the flour mixture for a subtle warmth and color.
By making crackers at home, you control the ingredients, avoiding the artificial preservatives, flavors, and high sodium levels often found in store-bought versions.
The carbohydrates from the flour provide a quick and simple source of energy, making these crackers a satisfying snack.
This recipe makes small, individual crackers, which can help with mindful eating and portion control compared to larger, less defined snacks.
Common Crackers are a type of hardtack cracker originating in 19th-century New England. They are known for their simple ingredients, sturdiness, and long shelf life, making them a traditional accompaniment to soups and chowders.
This can happen for a few reasons: the dough was too wet, they were not rolled thinly enough, or they were underbaked. Ensure you use just enough water to form a stiff dough and bake them until they are golden brown and firm. Letting them cool completely on a wire rack is also crucial for them to crisp up.
Yes, you can substitute an equal amount of chilled, cubed butter or lard for the shortening. Butter will give a richer flavor, while lard will result in a very tender, flaky cracker.
Store them in a completely airtight container at room temperature. If stored properly, they will stay crisp for up to two weeks. If they lose some crispness, you can refresh them in a 300°F (150°C) oven for 5 minutes.
They are a simple, homemade snack without the preservatives and high sodium found in many commercial crackers. However, they are primarily made from refined flour and fat, so they should be enjoyed in moderation as part of a balanced diet.
One serving of 6 crackers contains approximately 110-130 calories, primarily from carbohydrates and fat.