Cooking for Oscar » Saltine Crackers

Saltine Crackers

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Saltine Crackers

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Saltine Crackers
Serves 10
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet - Moderate Chemical
Meal type Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold
Website The Right To Be Alive
Low salicylate saltine crackers, add your own toppings

Ingredients

Crackers

  • 1 1/4 cup plain white flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter or Nuttelex
  • 6 tablespoons cold water (approximately)

Toppings (Optional)

  • No-tomato sauce (Refer to Basics Page)
  • poppy seeds
  • sea salt
  • parsley (finely chopped)
  • chives (finely chopped)

Directions

1. Preheat the oven to 200 C.
2. Sift the flour and salt into a large bowl.
3.
Add the butter to the flour and mix together with your hands until it looks like fine bread crumbs.
Making Saltine Crackers, mixing the butter and flour
4.
Add the cold water and mix the dough until it forms a compact ball. If it is crumbly, add more water. If it is sticky add more flour.
Making Saltine Crackers dough
5. Divide the dough into 4 pieces.
6.
Place one piece of dough onto a sheet of baking paper and roll until it is even and flat. The thinner the dough, the crispier the crackers will be.
Rolling Saltine Crackers
7.
Pre-cut the dough into crackers before putting into the oven, and use a fork to poke holes in the dough.
Making Saltine Crackers
Toppings (optional)
8.
The crackers can be cooked plain, or toppings added. Sprinkle sea salt / poppy seeds / parlsey / chives over the dough and press them in so they don't fall off.
Putting Toppings on Saltine Crackers
9.
Spread no-tomato sauce over the dough before cutting.
Putting Toppings on Saltine Crackers
10. Repeat for each ball of dough and place the trays in the oven to bake for 15 to 20 minutes (less in a fan forced oven), or until lightly browned. Keep an eye on them as they go dark very quickly.
11.
Once cool, break up the crackers and store in an airtight container. They will keep for a couple of weeks.
Saltine Crackers

Note

Low chemical / Failsafe

Refer to the basics page for the No-Tomato sauce recipe.

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