Reviewed: Feb. 16, 2012

Love these crunchy, flavourful crackers! Not too dry or too moist and great with cream cheese or on their own.

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Reviewer:

FictionsFactsFractiousness

Reviewed: Mar. 6, 2011

Recipe has lots of room for variations. Can use different herbs & spices, make them salty or sweet, thick or thin. I used 1 cup rice flour, 1 cup all purpose, coconut oil & canola oil totalling 1/3 cup, no caraway or honey, a pinch of dill, basil and coriander and sprinkle cracked pepper on some. I found I needed to add more water than the recipe calls for and would cut the salt in 1/2. Overall, these were tasty.

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5 users found this review helpful

Reviewer:

miccycle

Cooking Level: Intermediate

Reviewed: Mar. 5, 2011

I found that the crackers were a little doughy, had no snap. Is this what others have found, I even baked for an extra 5 minutes elevated on a cooling rack, in order to circulate the the air in the oven. Easiest way to spread dough is put it in-between two sheets of parchment paper, roll it out as thin as you want, transfer crackers and parchment paper onto baking sheet.

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9 users found this review helpful

Reviewer:

Mario

Reviewed: Feb. 23, 2011

I have made these twice now and we love them. I followed the recipe exactly except I didn't use the caraway seed, because I don't care for it . This was the first time I ever made crackers. Today I had to add a litttle more water, will be making these many more times.

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13 users found this review helpful

Reviewer:

bett

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Cooking Level: Intermediate

Living In: Madison, Indiana, USA

Reviewed: Feb. 22, 2011

Not sure how they were supposed to come out but I got four 1/8" thick uncohesive blobs of dough.

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5 users found this review helpful

Reviewer:

Jeff

Reviewed: Feb. 19, 2011

Loved these! I tried to roll the dough through my pasta machine, but the dough was just too dry and I couldn't get it to work. I rolled by hand as thin as I could. These were very good - thanks!

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9 users found this review helpful

Reviewer:

KARENPAULA

Cooking Level: Expert

Reviewed: Jan. 29, 2011

PERFECT! We loved the caraway flavor! No changes were needed and the timing was perfect. I made three different sizes to fit the shapes of the cheeses we are using. I did sprinkle them with salt as we enjoy our crackers salty. This was the first time I had ever made crackers and I really enjoyed the new experience. Thank you BigShotsMom for sharing your PERFECT recipe!

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11 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

Reviewed: Dec. 19, 2010

These are very easy a fun to make. Thanks!

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10 users found this review helpful

Reviewer:

Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 24, 2010

This recipe is definitely a keeper! It took me a few tries to get the hang of how to handle the dough but once I started to get the hang of it, they were looking better and better. It's tricky to get them thin but they're better if they are thin. Thank you!

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17 users found this review helpful

Reviewer:

Broad Tech

Cooking Level: Expert

Reviewed: Sep. 12, 2010

I'd actually rate this about 4.5 but that option wasn't available. I used olive oil, ww flour for the white, 1/2 the salt called for, I didn't have onion or garlic powder so I squeezed in two or three nice size cloves of garlic. I needed more water as well. After rolling it out I put my pepper mill on as course as it would go and ground lots of pepper on top then gently rolled the rolling pin over it to push the black pepper in. Baking took a little longer. yummy and the pepper goes especially well with cheese.

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27 users found this review helpful