all-purpose flour, plus more for rolling the dough
1 ¼ c
unsalted butter, melted
Erin French, a Freedom, Maine native, captures the charming spirit of her small town restaurant through her book, The Lost Kitchen.
Few homes in New England are without a box of saltines in the pantry. Whether you crumble them over chowder, dip them into shrimp salad, or mound them under scoops of just-melting vanilla ice cream—à la my grandmother—the effort to make these from scratch will pay big dividends.
- Preheat the oven to 375°F. 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.
- Roll out the dough on a floured surface to ¹⁄8 inch thick. Brush the dough with the butter, then cut it into 1½-inch squares. Transfer to the baking sheet, spacing the squares at least ½ 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.
Reprinted from The Lost Kitchen. Copyright © 2017 by Erin French. Photographs copyright © 2017 by Nicole Franzen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.