These Oyster Crackers started their history in New York City, becoming a fast favorite in New England. Simple, easy, and so tasty, they hold up well in soups.
Oyster Crackers

Oyster Crackers
Cook time
Total time
Recipe type: Baked Goods
Cuisine: American
Serves: 4 dozen crackers
  • 1 2/3 Cups sifted cake flour
  • 1 Cup sifted all purpose flour
  • 1 teaspoon salt
  • 1/2 Cup shortening
  • 1 package active dry yeast
  • 1/4 teaspoon sugar
  • 1/4 Cup warm water (105 - 115 degrees F.)
  1. Place cake flour, all-purpose flour and salt in food processor bowl with metal blade. Cover and process 2 seconds to aerate. Divide shortening into 10 pieces and distribute evenly over dry ingredients.
  2. Process 15 to 20 seconds, or until fine crumbs form.
  3. In small bowl, sprinkle yeast and sugar over warm water; stir until dissolved. While processor is running, pour yeast mixture through feed tube in a steady stream. Process until mixture forms a ball; continue processing for 2 minutes. Carefully turn out dough onto lightly floured surface.
  4. With a floured rolling pin, roll out dough as thin as possible into a rectangle. Fold each long side to center; then fold each end to center to form a smaller rectangle.
  5. Repeat rolling and folding twice more, adding flour to surface as necessary to keep dough from sticking. Roll out dough into an 8 x 6' rectangle.
  6. Cut rectangle into 48 (1") squares. Place squares 1" apart, on greased large baking sheet or jellyroll pan. With a fork, prick each square at least once, but no more than twice.
  7. Bake crackers in a 375 degree oven for 20 to 25 minutes, or until lightly browned. Immediately remove from baking sheet. Cool on racks.
  8. Store in an airtight container up to 1 week.
  9. Use these crackers as an accompaniment with chowders and thick soups, or as a snack.

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