I don’t think people think of making their own crackers much, but homemade crackers can make store-bought dips and spreads set out for parties a little more personalized. A batch will last for a month stored in a tin and, when paired up with a hunk of good cheese, makes a very nice hostess gift.

　　

Ingredients

makes 60 crackers

　　4 1/2 cups unbleached all-purpose flour

　　1 teaspoon baking soda

　　1 teaspoon fine sea salt, plus more for sprinkling

　　3/4 cup lard or vegetable shortening, cold

　　2 cups whole milk

　　

Step 1

Heat the oven to 375°F.

　　

Step 2

In a large bowl, sift together the flour, baking soda, and salt. Cut in the lard until the mixture resembles coarse-cut oatmeal. Make a well in the center and add the milk. Toss with your hands and knead to form a stiff dough.

　　

Step 3

On a lightly floured work surface, roll out the dough until it is 1/8 inch thick. Cut into squares or whatever shape you desire. I like 1-inch squares or scalloped rounds. Prick the dough with the tines of a fork, brush lightly with water, and sprinkle with salt. Transfer to a baking sheet and bake for 20 minutes or until toasty and browned around the edges. Let cool before serving.

　　

Notes

Step 4

Add spices, seeds, or flavored salts to the top of these crackers as desired before baking.

　　

Step 5

A funny colloquialism for someone not looking so good is “She looks like death eating a soda cracker.” I don’t know where it came from, but the women in my family have thrown it around for generations.

　　A Southerly Course