“Do-It-Yourself Crackers,” Ensign, Apr. 1979, 67
4 cups flour (white or whole wheat)
1 cup rolled oats
1/2 cup shortening
2 cups buttermilk, yogurt, or cream
1 teaspoon salt
1 teaspoon baking soda
Mix all ingredients together and form dough into ball. On a floured surface, roll out a small portion at a time until very thin. Sprinkle lightly with salt and cut into desired shapes. Place pieces close together on greased baking sheet and bake at 400 degrees until edges begin to brown (approximately 10–15 minutes). Remove from oven, turn crackers over, and bake again (about 10–15 minutes more) until crisp and dry. Cool on rack.
1 3/4 cups whole wheat flour
1 1/2 cups white flour
1/3 cup oil
3/4 teaspoon salt
1 cup water
Mix dry ingredients. Emulsify oil in blender with water and salt.
Blend liquid mixture into dry ingredients, kneading as little as possible. Make smooth dough, then roll as thin as possible (no thicker than 1/8 inch) on unoiled cookie sheet. Perforate with tracing wheel (used in sewing to mark patterns) or knife to mark size of cracker desired, but do not cut through. Prick each cracker a few times with a fork. Sprinkle lightly with plain or seasoned salt. Bake at 350 degrees until crisp and light brown—about 20–25 minutes. Break apart when cool. Karine Eliason, Glendale, Arizona