Crackle Thins Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 29, 2004
This recipe is not a true cracker, as it does not contain enough flour to make the leavening work. (In addition, baking powder should have been used instead of baking soda, because without acid in the recipe, baking soda doesn't work.) What you get are completely flat, dense, basically unleavened cornmeal slices. They are actually very edible, but only because plain toasted cornmeal is not too bad. This recipe seriously needs improvement.
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Reviewed: Aug. 22, 2003
These were great! OK - I never follow a recipe exactly... I added a TABLEspoon of Worcestershire and several dashes of hot sauce, as well as increasing the flour to almost a full cup because we're at HIGH ALTITUDE. I rolled the dough onto a parchment-lined cookie sheet, which I think probably better keeps the crackers from sticking. I highly recommend rolling out the dough until it is VERY THIN, otherwise the squares come out like thin cornbread with only the corners getting crispy. Be sure to separate the cracker squares on the baking sheet. This is a recipe I will use again - next time making the squares a bit more "fancy," perhaps piercing a design on the dough (before cutting) using the tines of a fork or some other decoration. I served the crackers with the Vegan Black Bean Soup (5 Star, Top 10 Vegetarian Recipe) - a "SOUPER" combination!
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