Shortcut Shortbread Crackers

Everyone loves a snack. Something spread on a cracker is not only a way to curb hunger but also a form of comfort food. There is a myriad of choices in any local supermarket when it comes to crackers and the variety can be overwhelming. However, crackers, while delicious, are not always healthy. Even crackers that are labeled whole grain or multigrain often contain sodium, fats, or preservatives that make them not the healthiest option to choose.

Snacks are important, especially for pregnant women. However, the options for choosing a healthy option are limited. I’ve created the easiest recipe to create your own crackers that are delicious, and free of things like preservatives or excess sodium. What I love about these crackers is their ability to pair with anything: cheese, fruit, spreads, or vegetables.

These crackers can be stored for several days in an airtight container. They are perfect for a party or are perfect to add to a pre-made lunch. For women who experience morning sickness, keep a container of these crackers near your bed and eat these first thing in the morning to fight off the feelings of nausea. In fact, for anyone who is not feeling well these crackers come in handy because they are just the right size to eat little by little.

Make a batch of these crackers or your next party or make these and keep them on hand for convenient snacks. They are perfect for any topping so experiment with sweet or savory add ins or topping and find which ones you like best–the possibilities are endless!

Shortcut Shortbread Crackers

  • 1 stick (1/4 lb) unsalted butter, softened
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon kosher salt

Topping Ideas:

  • 3 ounces fresh grated Parmesan cheese
  • 1 ½ teaspoon fresh thyme, diced
  • 1 ½ teaspoon fresh rosemary, diced
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  1. In a stand-up electric mixer with the paddle attachment, mix butter until creamy.
  2. Add flour and salt. Mix until combined.
  3. Dump dough onto lightly floured surface and roll into a 12-inch log.
  4. Wrap log in plastic wrap and freeze 30-45 minutes.
  5. Preheat the oven to 350F.
  6. Cut the dough log crosswise into ½ inch thick slices.
  7. Place dough slices on a sheet pan or baking sheet and bake 20-22 minutes until lightly browned.
  8. Remove from oven and cool. Store in an airtight container for up to 10 days.


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