Oyster Crackers

Oyster Crackers

For starters, there is no oysters in oyster crackers, never was, never will be, the name was started by the use of these crackers used with oyster stews and clam chowders. I like the taste of oyster crackers and have eaten them when I was growing up with a hearty bowl of chili. I have seen oyster crackers here one time, and they were pricey to say the least.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Side
Cuisine American
Servings 2 cups

Ingredients
  

  • 1 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 2 tablespoons unsalted butter, cut into 1/4 inch cubes
  • 1/3 cup ice water, plus as needed

Instructions
 

  • Preheat your oven to heat oven to 190 C, oven rack in the middle position. Measure flour, salt, sugar, and baking powder into a medium bowl and whisk to combine. Add butter and using a pastry cutter, large sturdy fork, or fingertips, work into flour until it resembles coarse meal. Add water and lightly mix dough until it comes together into a ball.
  • Set dough on a lightly floured surface and cover with an overturned mixing bowl. Allow to rest for 15 minutes.
  • Roll dough out on a well floured surface to a thickness of 1/8th inch. Cut dough into 1/2 inch squares, rectangles, or diamonds. Transfer pieces to a parchment-lined baking sheet and space the shapes out as much as possible.
  • Bake until crackers are showing color around the bottom edges, about 15 minutes. Turn oven off and crack the door open about eight inches. Leave crackers inside to cool and continue to crisp, about 30 minutes. Remove from oven, season with salt, and allow to cool completely. Crackers can be stored in a sealed container for up to a week.
  • Serve with a hearty chili, oyster stew of course, and clam chowder.

Notes

Low cost.
Next time I make a pot of chili, I am making these!
Variants: Make this your own, add some black pepper or herbs of your choice to the dough.
Adapted from an internet recipe.

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