A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). They are to be mixed rather hard and rolled very thin, like soda crackers.
Preserved exactly as written in the original source
Mix warm, add flour enough to make a light dough
When light, roll thin and cut in long pieces three inches wide
Prick well with a fork and bake in a slow oven
Modern guidance to help you succeed with this vintage recipe
The high proportion of butter creates a short, tender crumb by coating flour proteins and limiting gluten development. Pricking the dough with a fork prevents large air pockets from forming during baking, ensuring an even, crisp texture throughout. The slow oven temperature allows moisture to evaporate gradually without over-browning, producing the characteristic dry, cracker-like snap that made these historical breads shelf-stable.
The dough can be made through the first rise, punched down, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before rolling and cutting. Unbaked cut cracknels can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time.
Store completely cooled cracknels in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp in a 300°F oven for 5-7 minutes. For longer storage, freeze in an airtight container for up to 3 months.
AI-generated tips from Chef Cecil's culinary database
The dough can be made through the first rise, punched down, wrapped tightly in plastic wrap, and refrigerated for up to 24 hours. Bring to room temperature (about 1 hour) before rolling and cutting. Unbaked cut cracknels can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time.
Store completely cooled cracknels in an airtight container at room temperature for up to 2 weeks. If they soften, re-crisp in a 300°F oven for 5-7 minutes. For longer storage, freeze in an airtight container for up to 3 months.
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