I followed the other reviewers suggestions by cutting the butter to 1/2 cup and doubling the cheese. I used whole wheat flour too, and my allergic-to-health-food husband and picky son didn't notice. They turned out fantastic! Really addictive, and taste so much like cheese-its! The thinner they're rolled the crispier and better they are.
Update: so many people complained this was too much like a pie crust, so I decided to utilize that idea. However, I made a pot pie and had a lot of trouble getting this dough to become crispy as a crust should. It was tasty, but I will stick to using this for crackers.
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I followed the other reviewers suggestions by cutting the butter to 1/2 cup and doubling the...