Last weekend I finally made crackers based on Krissywatts' recent posting. They were just as easy and delicious as promised! Although I usually add a lot of herbs to everything I make (I am as keen a gardener as a cook), I made these very plain, topped with only coarse salt and black pepper, since they were going to serve as vehicles for a variety of cheeses. I used olive oil as the fat.
I brought them to a friend's house for a dinner party and they were gobbled up even more enthusiastically than the cheese, specially selected from Artisanal during a recent trip to NY! I will be experimenting, often, with different permutations.
A couple of questions for krissywatts on technique, though. I ended up kneading the dough a bit before pressing it into the pan, since it wasn't very smooth out of the bowl. Should I avoid doing this? It didn't seem to harm anything, but the crackers were a little bit thicker than I expected them to be, about 1/8 inch. Along those same lines, I used one rather large sheet pan rather than two smaller ones. I don't think I could have stretched the dough out any more, but maybe I should have made more effort in pursuit of the thinnest, crispiest crackers?
Having said that, even in their thicker-than-expected state these were extremely good--thanks very much for this great recipe!