Salt Crackers & Salt cookies! Without egg and without butter

• Prep Time: 20 minutes

• Chill Time: 30 minutes

• Cook Time: 12-15 minutes per batch

• Total Time: About 1 hour 15 minutes

• Course: Snack, Appetizer

• Cuisine: International

• Diet: Vegan, Egg-Free, Dairy-Free

• Yield: Approximately 40 crackers & 12-15 cookies

• Intensity: Easy – Perfect for beginner bakers!

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Equipment You’ll Need

• Large mixing bowl

• Whisk

• Rolling pin

• Parchment paper

• Baking sheets

• Fork (for docking)

• Knife or pizza cutter (for crackers)

• Cookie cutter (optional, for cookies)

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Ingredients

The Dry Goods:

• 2 cups (250g) All-Purpose Flour

• 1 tbsp Baking Powder

• 1 tsp Salt (plus more for topping)

• 1 tsp Dried Thyme

• 1 tsp Dried Rosemary, lightly crushed

• (Optional) 1/4 tsp Garlic Powder or Onion Powder

The Wet Ingredients:

• 1/2 cup (120ml) Neutral Oil (like sunflower, canola, or light olive oil)

• 1/2 cup (120ml) Cold Water (may need 1-2 tbsp more)

For Topping:

• Coarse Sea Salt or Flaky Salt

• Extra rosemary or thyme for sprinkling

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Step-by-Step Instructions

Step 1: Combine the Dry Ingredients

In your large mixing bowl, whisk together the all-purpose flour, baking powder, salt, dried thyme, rosemary, and any optional spices (like garlic powder). Whisking ensures the leavening agent and salt are evenly distributed, which is key for a consistent bake.

Step 2: Create the Dough

Make a well in the center of your dry ingredients. Pour in the neutral oil and cold water. Using a fork or your hands, mix until a shaggy dough begins to form. If the dough seems too dry and isn’t coming together, add cold water one tablespoon at a time. The dough should be soft but not sticky.

Step 3: Knead and Chill

Turn the dough out onto a lightly floured surface. Gently knead it for just 1-2 minutes until it becomes smooth and pliable. Avoid over-kneading, as this can develop gluten and make the crackers tough.
Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial as it relaxes the gluten, making the dough easier to roll out, and helps the crackers bake up crisp instead of puffy.

Step 4: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Step 5: Roll and Shape Your Two Treats

Remove the chilled dough from the refrigerator and divide it into two equal halves. We will work with one half at a time, keeping the other covered.

• For the Salt Crackers:

  • On a lightly floured surface, roll one half of the dough out as thinly as possible—aim for 1/8-inch (3mm) thickness or even thinner. The thinner you roll, the crispier your crackers will be.

  • Using a sharp knife or a pizza cutter, score the dough into small squares or rectangles. Don’t worry about separating them completely.

  • Use a fork to prick each cracker several times. This “docking” prevents the crackers from puffing up too much during baking.

  • Carefully transfer the entire sheet of scored dough onto one of your prepared baking sheets. Sprinkle generously with coarse sea salt.

• For the Salt Cookies:

  • Take the second half of the dough. You have two options:

    1. Roll & Cut: Roll it out to about 1/4-inch (6mm) thickness and use a small cookie cutter (a simple round one works well) to cut out shapes.

    2. Slice & Bake: Form the dough into a small log, about 1.5-2 inches in diameter. You can chill this log again for 15 minutes to make slicing even easier, then slice it into 1/4-inch (6mm) thick rounds.

  • Place the shaped cookies on the second prepared baking sheet. Press the tines of a fork lightly on top for a classic design and sprinkle with coarse salt.

Step 6: Bake to Perfection

• Bake the Crackers: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers are firm. Watch them closely towards the end, as they can burn quickly.

• Bake the Cookies: Place the second sheet in the oven and bake for 14-17 minutes, or until the bottoms are lightly golden and the tops are set. They will have a more matte, cookie-like appearance.

Step 7: Cool Completely

Remove both baking sheets from the oven. Immediately break the scored cracker dough along the lines into individual crackers. Let both the crackers and cookies cool completely on the baking sheets. They will continue to crisp up as they cool. Do not store them until they are fully cool, or they will become soft.

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Serving & Storing

• Serving Suggestion: Serve the crackers with hummus, cheese, or your favorite dip. The cookies are perfect alongside a cup of tea or coffee, or crumbled over a salad for a crunchy topping.

• Storing: Once completely cool, store your crisps in an airtight container at room temperature. They will stay fresh and crisp for up to 1 week.

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Nutrition Information

Disclaimer: The following is an approximate calculation per serving (based on 1 cracker and 1/4 of a cookie).

• Calories: ~45 kcal

• Total Fat: 2.5g

• Saturated Fat: 0.2g

• Sodium: 85mg

• Total Carbohydrates: 5g

• Dietary Fiber: 0.2g

• Sugars: 0g

• Protein: 0.7g

This recipe is a fantastic low-sugar option. The sodium can be adjusted by reducing the amount of salt used for topping.