These homemade crackers are easy to make without a mixer. They are Cuban-style crackers you can dunk and nibble in your café con leche or stack with guava paste and cream cheese. They are light, crisp, and just the right amount of salty.
I grew up eating galletas Cubanas (we called them galletas de soda) next to everything from black beans to a slice of guava paste and cheese, and honestly, they still hit that same spot decades later.
You might never have considered making crackers at home. Most of us reach for the familiar boxes or bags without a second thought, but I'm here to say that these homemade crackers are surprisingly simple to make.
If you're in a snacking mood, serve alongside my Pastelitos de Guayaba (Guava Pastries) or Homemade Cuban Bread for a great Cuban coffee spread. Or keep the savory vibe going and eat them with a bowl of Moros y Cristianos (Cuban Black Beans & Rice) or Vegan Cuban Picadillo- these are great for scooping.
For more, see Cuban and Spanish Vegan Recipes.
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Why You'll Love This Recipe
- Simple ingredients you probably already have.
- I swap the lard for shortening, easily making them vegan - no one will know.
- Surprisingly easy to make with no mixer. If you can roll out dough, you can make these crackers.
- Making crackers at home costs pennies compared to buying multiple boxes.
- Little hands can help and love to poke holes in the crackers.
- They keep well! Store them in an airtight container and enjoy fresh, crispy crackers for a few days.
Ingredients
These homemade crackers are minimalist. Only five ingredients, and you have homemade crackers.
See the printable recipe card for quantities and a full list of ingredients.
Variations
- Add a teaspoon of dried oregano, rosemary, or parsley to the dough for an herby twist.
- Add ½ teaspoon of garlic powder to the flour.
- Use vegan butter instead of shortening.
How To Make Homemade Crackers
See the complete printable recipe card below for the details.
Step 1: In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Step 2: Add the shortening to the flour mixture. By hand, use your fingers or a pastry cutter to rub the fat into the flour until it looks crumbly, like coarse sand.
Step 3: Gradually pour in room-temperature water.
Step 4:, Mix until a soft dough forms. Add water 1 tablespoon at a time if too dry, or a sprinkle of flour if too wet.
Step 5: Turn the dough out onto a lightly floured surface. Knead for about 5 minutes until smooth and elastic. The dough should be soft and spring back slightly when pressed.
Step 6: Shape the dough into a ball, place it back in the bowl, and cover with a towel or plastic wrap. Let it rest for 30 minutes to relax the gluten.
Step 7: Once rested, divide the dough in half. Roll one half at a time on a floured surface into a very thin sheet - about 1/16 inch (3 mm).
Step 8: Use a round cutter, cookie cutter, or the rim of a small glass to cut out cracker circles.
Step 9: Use a fork or skewer to prick small holes across the top of each cracker. This prevents them from puffing during baking.
Step 10: Place the circles on a parchment-lined baking sheet, leaving a little space between each one.
Step 11: Bake at 400°F (205°C) for 15-20 minutes, or until golden and crisp.
Step 12: Cool on a wire rack before storing in an airtight container for up to a week.
Top Tips
- Let the dough rest for about 30 minutes. This process allows the gluten to relax and the flour to fully hydrate.
- The thinner the dough, the crispier the cracker. Aim for about 3 mm thick.
- I like to divide the dough in half and roll one portion at a time. This keeps the dough easier to handle and prevents it from getting overworked. When you reroll dough too many times to get as many crackers out of it as possible, the gluten tightens up, making the crackers tougher instead of crisp and flaky. Working in smaller batches keeps everything tender and light.
- Let them cool fully before storing to keep them crisp instead of soft.
Serving Suggestions
- Serve with a strong cafecito or café con leche for a simple, nostalgic snack.
- Pair with guava paste and vegan cream cheese for that classic Cuban combo.
- Perfect alongside Cuban-Inspired Vegan Lentil Soup, or any cozy bowl for a crunchy contrast.
- Add to a snack or charcuterie board with olives, pickles, and dips like mojo or Mojo Picón (Canarian Red Pepper Sauce).
Cuban Crackers FAQS
Yes you can! Just let it soften to room temperature.
Roll the dough as thin as possible (3mm or less) and bake until lightly golden.
As unofficial recipe testers, I love hearing how these Cuban Crackers turn out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Recipe Card
Homemade Crackers - Cuban Style
Equipment
- Stand Mixer optional if not kneading by hand
Ingredients
- 1 cup all-purpose flour 140 grams, spooned and leveled (see note 1)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons vegetable shortening sub with unsalted vegan butter-softened
- 5 tablespoons warm water
Instructions
- Mix the dry ingredients: In a large bowl whisk together the flour, baking powder, and salt.
- Cut in the fat: Add the shortening and use your fingers to work it into the flour until the mixture looks crumbly, like coarse sand with some pea-sized bits.
- Add the water: Gradually pour in room-temperature water until all the dough is combined.
- Knead: Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. You're looking for a smooth, pliable dough that's not sticky but not dry either. Make it into a ball and place in a bowl. Once the dough feels soft, holds together easily, and springs back just a little when pressed, stop there.
- Rest the dough: Shape the dough into a ball, place it back in the bowl, and cover with a towel or plastic wrap. Let it rest for 30 minutes. This relaxes the gluten and makes rolling easier.
- Preheat & prep: While the dough rests, preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper or silicon mat.
- Roll it thin: Divide the dough in half (see note 2). On a lightly floured surface, roll each half into a very thin sheet up to ~ 3 mm thick (Thinner dough = crispier crackers! - See Note 3).
- Cut & arrange: Cut into circles of any size using a biscuit cutter, cookie cutter, or even the rim of a glass. Place them on the prepared baking sheets, leaving a little space between each one. Use a fork or a skewer to prick holes across the surface. This keeps them from puffing up while baking.
- Bake: Bake for 15-20 minutes (depending on your oven), or until lightly golden and crisp. Keep an eye on them near the end since they brown fast!
- Cool & store: Transfer to a wire rack and let cool completely before storing in an airtight container. They'll stay crunchy and fresh for up to a week.
Regi Pearce says
Never thought I'd make homemade crackers but I can't tell you how satisfying it is to make from scratch. I grew up eating galletas cubanas, but making them fresh at home hits differently. Perfect with guava paste or a cozy cafecito and great for a charcuterie board.