Please be aware that this is an ‘historical’ recipe and has not yet been tested. It will be tested when time permits, however feel free to give it a go and if you do please let us know.
Oyster crackers are essentially a “Common Cracker” shrunk down to bite-size. Historically, they didn’t contain oysters; they were made to be tossed into oyster stews.
Ingredients
- 250g Plain white flour
- 1 tsp Fine sea salt
- 1 tsp Honey or maple syrup (optional, for a hint of traditional browning)
- 60g Cold unsalted butter, cubed
- 120ml Cold water (adjust slightly if the dough feels too dry)
Method
- Mix the flour and salt in a bowl. Rub the cold butter into the flour with your fingertips until it looks like coarse sand.
- Stir in the honey (if using) and cold water. Mix until a firm, non-sticky dough forms. If it’s too crumbly, add water a teaspoon at a time.
- Wrap the dough and let it sit at room temperature for 30 minutes. This relaxes the gluten, making it easier to roll thin.
- On a lightly floured surface, roll the dough out very thin—about 2–3mm.
- Use a small hexagonal cutter or a clean bottle cap to cut 1.5cm circles. Alternatively, use a pizza cutter to make small squares.
- Prick the centre of each cracker with a toothpick or fork. This is crucial to stop them from turning into “mini-footballs.”
- Arrange on a baking tray and bake at 220°C (200°C fan) for 12–15 minutes until they are slightly golden and crisp.
- They should keep in an airtight tin for weeks, their low moisture and salt content act as natural preservatives.