In all fairness to the author, I did alter the recipe. What I made I would give 2 stars. I'm bumping it up a star because I altered it and I'm giving the author the benefit of the doubt.
Several people said these taste like cheesy pie crust. They're right. Now, I do think how long you cook them (and what your altitude is) may affect how crispy they turn out, but this is what I did and how they turned out:
I did 1/2 cup of butter, as reviewers suggested, and 1 cup of shredded sharp cheese. (I also added different seasonings, but that will not affect consistency.) I did not space the crackers and baked at 350 for 20 minutes. 20 minutes was my mistake--I guess I misread the recipe--but being that I baked them for that long, I simply cannot imagine baking them for a shorter period of time. The crackers right around the outside edge were crunchier, but the middle ones were a bit like a baked pie crust, in all honesty. Also these were GREASY!!! I can't imagine adding more butter! There's a point when baking where I think there's just TOO much butter--like it's all you taste. For me, even cutting the butter down there was WAY too much butter. They're interesting little chewy crackers, and my boyfriend likes them, but they are not at all like a Cheeze-It, and I am quite puzzled as to how some reviewers seem to think they're identical. They're not at all.
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In all fairness to the author, I did alter the recipe. What I made I would give 2 stars. I'm...