Very crispy and tasty. I mixed some sesame seeds into dough and sprinkled some more on the top, before baking along with grated parmesan. Only thing was that I needed to put them in the oven for a little longer than specified time (about 15 - 17 mins) for them to bake completely and go lovely and golden. Otherwise, great recipe. Thank you.
This is a fantastic basic cracker recipe! I can add so much to this and create so many different variety of crackers. I rolled them out super thin and baked them the full 14 minutes. I think this is what made then have that crunch that so many homemade crackers are missing. Thank you sharing this with us!
Excellent crackers! I added some Italian seasoning just to give it some flavor. I plan to use Tony's (cajun seasoning) next time for some kick!
Yummy! I liked these and so did my DS (18 mos.). It is a bit tricky for a novice cook like myself. If you roll them too thick they still taste doughy and aren't crispy. So, since I'm a lazy roller, I just adjusted the cook time. Easy peasy! I also do not own a food processor. So, I tried it in the blender (cringe). The dough came out a completely different texture than described. But, still made pretty tastey, crispy things! Thank you 'The Scone"!
I can't stop eating them. I added some sesame, poppy and flax seeds and some millet. I followed the directions with the water, but left them in the oven for 17 minutes. They need a little flavor - maybe some herbs or garlic or onion powder - I'll try that next time. Very crispy and super easy to make. Thanks for a great versatile cracker recipe. I've been looking for one for a while.
Nice crackers! I made them as posted and they were great. I rolled them very thin and they baked up in 10 mins. I made half plain and half the sesame seed option. The seeded ones were fantastic. Easy to make since it's done in a food processor. Thanks for posting.
Yuck! No flavour and didn't come out crispy like a cracker.
This recipe is easy and tasty. A great alternative to store-bought crackers. I used 1 c. whole wheat flour and 1 c. all purpose flour, which produced nice results. Definitely roll out the dough as thin as possible. Mine turned out a bit too thick.