Homemade sea-salt crackers


When you live in Niger, sometimes you just can’t find some items in the supermarkets – this is the case right now with crackers. A friend of mine, a wonderful cook, tea party host Pam Bennett gave me this recipe and I just tried it a week ago. Now I might never go back to buying crackers.

They are just so good and perfect crunch. You need to try it.

SIMPLE and SIMPLY delicious.


1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. table salt
1 Tbsp. cold butter, cut into chunks
1/3 cup plus 1 Tbsp. cold milk
sea salt for sprinkling (see Note)

Preheat oven to 325 degrees.

Place flour, salt and sugar in a food processor with the metal blade; pulse to combine. Add butter and pulse to create coarse crumbs. Gradually add milk and pulse to combine until the dough comes together in a ball.

Remove dough to a floured surface and roll to a thickness of 1/8 inch, forming a rectangle that’s very roughly 11 inches wide by 13 inches long, give or take.


Using a ruler and a pizza cutter, cut dough into 2 1/2-inch squares.


Sprinkle lightly with sea salt, and use the rolling pin to gently press the salt into the dough.

Use the tines of a fork to prick holes in the dough to prevent puffing.


Remove squares to a baking sheet. Bake for 10 minutes; rotate tray in the oven and bake another 10 to 12 minutes until the crackers are lightly golden at the edges. Reduce oven temperature to 200 degrees and bake 7 to 10 minutes more (watch that they don’t over-brown) to ensure crispness.

Cool crackers on a wire rack, and store in an airtight container.


Note: You could use poppy seed, sesame seed, a multi-seed blend, cracked pepper or any combination thereof to top the crackers; just use the rolling pin to press the toppings into the dough. I also make the same crackers 100% whole wheat following the same recipe with whole wheat flour.

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1 Response to Homemade sea-salt crackers

  1. julie kumar says:

    Thanks Lucia! They look great! ??

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