Oyster crackers

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 168, total fat G., saturated fats G., proteins G., carbohydrates G., fiber G., cholesterol mg, sodium mg, sugar G.

Oyster crackers are a popular snack in the northwestern United States. They are small, salty crackers, often hexagonal in shape, served with oyster dishes and chowder. They are also an ingredient in the American dish Cincinnati chili. Despite the name, these crackers do not contain oysters and are made with simple ingredients found in almost every home. Bake some delicious oyster crackers and serve them with your dishes, especially those calling for croutons, replacing them with delicious, crispy crackers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup flour
1 teaspoon coarse salt
1 teaspoon of sugar
1 teaspoon baking powder
2 tbsp (30 g) butter, chilled
1/3 cup cold water + more as needed
Table salt to taste

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, sugar, butter

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a medium bowl, whisk together flour, salt, sugar and baking powder.

Cut the butter into small pieces and add to the bowl with flour.
Using your hands, rub the butter into the dry ingredients until the mixture resembles coarse meal.
Add water and knead the dough to form a ball.
Cover the bowl and let sit for 15 minutes.
Roll the dough out to a thickness of 0.3 cm or as thin as possible. (I made a few thicker crackers, and they didn't turn out as well.)
Using cookie cutters, a ravioli cutter, or a table knife, cut out tiny shapes (hexagons, squares, or any other shapes) from the dough.
Place the cut out dough shapes on a baking sheet lined with parchment paper or a silicone mat, leaving some space between them.
Bake for 15 minutes or until crackers begin to brown on the bottom.
Turn off the oven and open the door slightly.
Leave the crackers in the oven for 20 minutes to cool.
Sprinkle cooled crackers with salt.

Note

Crackers can be stored in an airtight container for up to a week.