Erin French’S From-Scratch Saltines

1. 1

   Preheat the oven to 375u00b0F. Line a baking sheet with parchment paper. In a large bowl, combine the flour and baking powder. Work in the coconut oil with a pastry blender until well incorporated. Stir in the milk and form the dough into a ball.

2. 2

   Roll out the dough on a floured surface to 1/8 inch thick. Brush the dough with the butter, then cut it into 11/2-inch squares. Transfer to the baking sheet, spacing the squares at least 1/2 inch apart. Sprinkle with Maldon salt. Bake until the edges begin to brown slightly, 12 to 15 minutes. Use a spatula to transfer the crackers to a wire rack and let cool. The crackers will keep in a sealed container at room temperature for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.