HomeBaking Oyster Crackers

Oyster Crackers

Posted in : Baking on by : Sheila Tags: , , , ,

** http://www.handcraftedbyradar.com for more recipes **

It’s the May long weekend (Victoria Day is Monday) coming up here in Calgary…..time for gardens to go in, campers to get their camping on, snow.

Yes, folks, it’s been snowing all darn day! It really isn’t unusual, but it’s always so disappointing. It isn’t accumulating, so there’s a blessing, but it was a whopping 0 celsius this morning and I think it made it up to 5. Actually, my car said it was 5, and Humphrey the car sometimes doesn’t tell the truth.

Being that it’s cold and yucky here, it was definitely soup for supper. Hot and comforting (I even have the fireplace going today) tomato soup. I decided today was also going to be the day I made oyster crackers, which have no oyster in them. So I found a recipe that I had cut out of a magazine a bazillion eons ago (I’m one of those people) and made them.

I thought the history of the crackers was pretty interesting – hopefully, someone else will too and I won’t be the only nerd who knows too much about oyster crackers!

Anyway, these are pretty simple and they use basic ingredients. Absolutely not low carb or keto, but can be vegetarian, so there is that.


  • 1 cup all purpose flour
  • 1 tsp salt (I cut mine to ½)
  • 1 tsp sugar
  • 1 tsp baking powder
  • 2 TB cold butter (or margarine but not the soft kind)
  • 1/3 cup cold water

Preheat the oven to 350F.

Mix the flour, salt, sugar and baking powder together. Cut the butter up into small cubes and cut it into the dry ingredients using a pastry cutter, knife, fork or your hand.

Add the water and mix with a fork. Knead for a few seconds, just to get a smooth ball.

If you have time, set aside for 10 minutes to have a little rest or be like me and roll it out immediately so it’s about 1/8” thick. I must confess that I can never tell if my dough is the right thickness and invariably leave it a little thicker than it should be. This was the case today, but I just baked them longer, no worries! It would never occur to me to find a ruler and actually measure.

If you have a cutter or something that can be used as a cutter that is about half an inch across, go for it (flour it as you cut, though). I just used a knife and cut the dough into small squares (there were some rectangles, I admit it).

Put your crackers onto a baking sheet lined with parchment paper or a silicon mat and bake for 12-15 minutes (unless your crackers are a little thicker and then 20). The bottoms should be browning and the crackers should be crisp,

Let them cool and eat them up…..or dump them immediately into a bowl of tomato soup (or any kind of soup you love) and have no mercy!

I bet these would be good with some herbs and spices mixed in. Little parsley, cracked black pepper, maybe some lime juice in place of some of the water, some Parmesan cheese…..oh, the possibilities!

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