When I need a simple, savory snack that doesn’t rely on eggs or butter, I reach for this Salt Crackers and Salt Cookies recipe. Made with pantry staples and no dairy or eggs, these are light, crisp, and deeply satisfying. As a chef who often tests recipes for clients with dietary needs, this one is my go to when someone says, “Make it simple but tasty.”
Why You’ll Love These Crackers and Cookies
Whether you call them savory cookies or bite sized crackers, these are ultra adaptable. I love how the dough comes together in minutes and bakes up into golden rounds with a satisfying crunch. They’re great with dips, cheese boards, or just on their own with tea.
- No eggs, no butter: Perfect for dairy free and egg free diets.
- Quick prep: Minimal kneading and basic shaping nothing complicated.
- Soft or crispy: Bake longer for a crisper bite or shorter for softer centers.
- Budget friendly: Uses only a handful of everyday ingredients.
- Great for snacking: Pairs beautifully with hummus, dips, or a smear of jam.
Step by Step Guide to Making Salt Crackers and Salt Cookies
Ingredients
- 100 ml lukewarm water
- 5 g dry yeast
- 1 tsp sugar
- 250 g all purpose flour (about 2 cups)
- 1 tsp baking powder
- 1 tbsp vegetable oil
Instructions
1. Activate the Yeast
- In a small bowl, mix lukewarm water, dry yeast, and sugar.
- Let this sit for 5 minutes until frothy and bubbly a sign the yeast is active.
2. Mix the Dough
- In a large bowl, combine the flour and baking powder.
- Pour in the yeast mixture and add the vegetable oil.
- Mix until a soft dough begins to form.
3. Knead for Texture
- Transfer the dough to a floured surface.
- Knead for 5 to 7 minutes until smooth and elastic. The dough should spring back slightly when pressed.
4. Shape as You Like
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- Divide the dough into small balls or logs depending on your preferred shape.
- Flatten with your fingers or roll with a pin for crackers. Leave them thicker if making savory cookies.
5. Rest Before Baking
- Place shaped dough pieces onto a parchment lined baking sheet.
- Cover loosely and let rest at room temperature for 30 minutes.
6. Bake Until Golden
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- Preheat oven to 180°C (350°F).
- Bake for 15 to 20 minutes, depending on size and thickness, until golden and crisp.
7. Cool and Store
- Allow them to cool completely on a wire rack.
- Store in an airtight container at room temperature for up to a week.
Chef Notes and Practical Tips
Let me share a few things I learned while developing this recipe. Since there’s no fat from butter or moisture from eggs, the dough can feel a bit firm during kneading but keep going. It will soften as the yeast activates and rests.
- Use lukewarm water: Not hot, not cold. If the water is too hot, it can kill the yeast.
- Rest time matters: The 30 minute rest helps the dough relax and rise slightly before baking.
- Thinner = crisper: If you prefer crunchy crackers, roll them thin before baking.
- Use a fork: Docking the surface with a fork prevents puffing in the oven.
I once forgot to let the dough rest, and the result was dense and slightly chewy not the crisp I was aiming for. Since then, I never skip that resting step. It makes a big difference.
Frequently Asked Questions About Salt Crackers and Cookies
Can I make the dough in advance?
Yes. Wrap it tightly in plastic wrap and store in the fridge for up to 24 hours. Let it sit at room temperature for 10 minutes before shaping.
What’s the difference between the cracker and cookie versions?
Crackers are rolled thinner and baked longer for extra crunch. Cookies are shaped thicker and may stay slightly soft inside.
Can I use instant yeast instead of dry yeast?
Yes. You can mix instant yeast directly into the flour, but still give the dough time to rest and rise slightly before baking.
How do I make them gluten free?
Use a 1:1 gluten free flour blend with xanthan gum added. Texture may vary slightly but will still be crisp.
Can I freeze the baked crackers?
Yes. Once cooled, place in an airtight container or freezer bag and freeze for up to 2 months. Reheat in the oven for 5 minutes to crisp them again.
How can I ensure they stay crispy?
Let them cool fully before storing. Keep in a sealed container with a paper towel to absorb moisture.
Do these work in an air fryer?
Yes! Bake in batches at 160°C (320°F) for 10-12 minutes or until golden, flipping halfway through.
Can I add seeds or herbs to the dough?
Absolutely. Sesame seeds, nigella, thyme, or even fennel work beautifully when folded into the dough or sprinkled on top.
What kind of flour is best?
Use plain all purpose flour. Avoid self raising flour, which already contains leavening agents that may affect texture.
Do I need to rest the dough?
Yes. That 30 minute rest allows the yeast and gluten to relax, giving you better texture and less cracking when baked.
