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Rich Crackers


Unlike soda crackers, with their crisp layers and air pockets, these crackers are solid and smooth. Butter, egg and cream enriches the dough, providing a sturdy, neutral base for any number of toppings and spreads.

At a glance

4 to 5 dozen


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 1/2 tablespoons sugar
  • 1/4 cup (4 tablespoons) butter, cold
  • 1 large egg
  • 3/8 cup (6 tablespoons) half & half, light, whipping or heavy cream
  • melted butter, to brush the baked crackers


  1. Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large bowl, mix together flour, salt, baking powder and sugar. Cut in the butter.
  3. In a separate bowl, use a fork to stir the egg and cream together until smooth.
  4. Add the egg to the flour mixture and stir until the mixture forms a loose ball.
  5. On a lightly floured surface, roll dough into a circle between 1/16" and 1/8" in thickness.
  6. Cut the dough into rounds with a 3" biscuit cutter. Repeat with the remaining dough scraps. Transfer the rounds to the prepared baking sheets, and prick each round several times with a fork.
  7. Bake crackers in a preheated 425°F oven for 6 minutes. Remove pan from oven, turn crackers over, and bake an additional 5 minutes, or until crackers are lightly browned.
  8. Remove crackers from oven and brush with melted butter. Transfer to wire rack to cool completely.
  9. Store in an airtight container for up to a week. Freeze for up to a month.