Makes approximately 100 crackers, depending on how thinly the dough is rolled

 

4 cups all-purpose flour, plus more for kneading and rolling

8 Tbsp shortening, melted

1 cup water, plus more for brushing the tops of the crackers

2 tsp kosher salt, plus more for sprinkling

 

 

Preheat oven to 400º.

In a mixing bowl, combine flour,  salt, melted shortening, and water. Mix together well.

On a well-floured floured surface, knead dough for 3-5 minutes.

Divide dough into 6 parts.

Roll each part out into a thin sheet, taking care to keep the edges as straight as possible.

Using a fluted pastry wheel; or a knife, cut the dough into 2 inch squares.

Spray a baking sheet lightly with cooking spray, and transfer the crackers to the sheet.

Using a pastry brush, brush the crackers lightly with water. Sprinkle kosher salt on top.

Bake for 8-10 minutes.

Crackers will crisp as they cool.

Notes:

 I buy my flour in bulk from Sam’s Club.

If you do not own a pastry brush, you can purchase a 1″ chip brush at the hardware store for around .25 (instead of the same thing in the kitchen department for $7).

If you are planning to store the crackers, do not store them in an air-tight container, as they will become soft. Keep them in a container with a lid off. The crackers are best eaten in a couple of days.

These are perfect for making tomato cheddar sandwiches!