20 mins
25 mins
6 Servings
4.8★
Combine all dry ingredients (flour, salt, leavening agents, etc.) thoroughly in a mixing bowl to ensure uniform distribution.
Add fat (butter, shortening, or oil) to the dry mixture. Rub the fat into the flour until the mixture reaches a sand-like / crumbly texture.
Gradually add chilled water and mix to form a firm, non-sticky dough. Avoid overmixing.
Cover the dough with a moist cloth and allow it to rest for 1 hour. This helps relax gluten and improves rolling.
Roll the rested dough into a thin sheet (2-3 mm thickness). Dock the sheet (make small holes) to prevent puffing during baking. Cut into desired shapes.
Bake at 180°C until crackers become crisp and golden brown. Do not overbake — color should be light golden, not dark brown.
Keep water cold to control gluten development and ensure crispy texture.
Ensure even thickness for uniform baking. Use a rolling pin with thickness guides.
Dock the sheet properly to avoid blistering and ensure even baking.
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