- 2 Cups flour*
- 1 tsp. salt
- 2/3 Cup milk
- 2 T. butter or shortening**
- 1/2 tsp. baking soda
In a mixing bowl, combine dry ingredients. Then, cut in butter and then stir in milk. Round into a ball and knead a few strokes. Divide into pieces and roll our VERY thin on a floured board. Lay rolled-out sheet onto an ungreased cookie sheet. Sprinkle with salt and prick with a fork. Cut into desired-size squares with a sharp knife or pizza cutter. Bake at 375* for 10-12 minutes or until very browned and crispy. You’ve really need to get these crispy, or they don’t taste “right.” Don’t overcook them either or they have a funny burned taste. It takes a few rounds of baking to get them correct.
* If you use all white flour, they will actually be saltine crackers. Use a mix of white and whole wheat flour and you’ll get wheat thins.
** Butter gives a tad better flavor to the crackers, but the crackers don’t crisp as well. The shortening crisps better. You decide what you want to use.
My daughter loves these crackers with peanut butter on top! I like them with peanut butter and honey!
