Hi Krissywats, Becca and fellow hounds!
I just made these crackers, and yes they are addictive! I sprinkled S&P on the whole cracker surface, added a blend of cheddar and jack cheese on 1/3 of it, and chopped shallots to another 1/3. They filled my kitchen with aroma and tasted so good! Thanks so much for the recipe and the follow-up posts!
I have some questions though:
1. I tried rolling the dough out on the bottom of the cookie sheet, but even after I floured the rolling pin, the dough was very sticky to start with. I just resorted to flouring my own fingers repeatedly. Is your dough that sticky as well? Or was the water I put in too hot?
2. The edges of the cracker came out crispy (I didn't pre-cut the cracker sheet before baking) -- but the center was a little chewy. Any advice on how to make the entire sheet crispy?
3. Is there a way to substitute/cut out the fat from this recipe?
4. BECCA -- would you be willing to share your AB saltine recipe? I luuuv crackers and breads, and enjoy making them.