This recipe was originally included in the post Lamb’s Quarters Chip Dip but it’s one we use for so many other things that it’s deserving of a post all its own. It’s adaptable to various flavors just by sprinkling seasonings on top before baking or, for a deeper flavor, by stirring them directly to the dough. Serve them with soup, cheese, chip dip, hummus, or anything else that you would typically use store bought crackers for. They have a consistency more like Pita Chips but make for a tasty twist on things you would use Saltine crackers for too.
2 Cups plain flour
1/4 tsp. Salt
2 Tbsp. softened butter
1 Cup milk (approximately)
Preheat oven to 300 degrees.
Add the salt to the flour and cut in the butter until mixture resembles fine breadcrumbs. Slowly mix in enough milk to form a soft, but not sticky, dough. Divide dough into 2 or 3 portions and roll out one at a time until paper thin. *This amount of dough can be rolled out as two portions straight onto (2) 10×15 baking trays. (use a small jar in place of a rolling pin to get into the corners) Do NOT grease trays or baking sheets.
With a sharp knife or pizza cutter, cut dough into 1 to 1 1/2″ crackers. Prick each cracker 2 or 3 times with a fork so they don’t puff.
Bake for 15-20 minutes.
Top with salt and/or seasoning herbs.