It was very difficult to cut these evenly. So some came out very thin and hard and others came out thicker and very nice. The flavor was good but just very difficult to get a consistent thickness/quality and not worth the time/trouble.

Reviewed On: Jun. 23, 2007

Great recipe. But I dropped the thickness to 3/16" and also added 2 teaspoons of orange extract (the same as 2 teaspoons of orange zest for the purists out there.) For those who have problems getting a consistent thickness when rolling out dough, go by your local hardware store and get a wooden dowel of the right thickness. Cut it in half and put one piece on either side of the dough. Then roll it out with the rolling pin till it hits the dowels. Perfect thickness every time!

Reviewed On: Dec. 19, 2006