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These crackers are very nice. I made mine to dip in cheese fondue, but they taste great on their own. The technique I like for rolling out the dough is to split it into two equal portions and put each into a large ziplock bag, remove the air, seal, then roll out to the corners. Place the bags flat in the freezer for 30 minutes. Then, cut them open with scissors. Using a pizza wheel, cut crackers into desired shapes and transfer to baking sheets. Thank you for a recipe I will be making again.

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tednjoc July 06, 2012

Good recipe! The crackers turned out very well. I added finely chopped dried tomatoes and smoked mozzarella cheese powder. I like the step of making 12 x 12 squares before chilling. It made the rolling a snap. Thank you for posting this recipe! :)

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BluebirdBayLeaf November 05, 2011

I made these to take to a party to eat with hummus and they were easy to make and handled very well. Next time I make them, I will try one of the variations. I did use 1 cup each of wheat and white flours, then used wheat to flour the work surface which made the dough easier to handle. Thanks for posting this keeper recipe!

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cookin mimi June 10, 2010
Farmhouse-Fresh Homemade Crackers