Remember last time?
Last time I made Rosemary Wheat Crackers. They came out more like Rosemary Wheat Pillows.
This time I was determined to do better. Still using this recipe as the basis, I added a generous sprinkling of dill and garlic powder for flavour. I rolled the dough out much thinner this time.
The result was much better than last time, but I believe I still need to roll the dough out even thinner. A few of these crackers were at least getting a little crunchy, but for the most part they were still too thick to be compared to store-bought crackers. I was a little wary of rolling the dough out too thin, because I was concerned that the dough would stick to the counter, and I would never be able to transfer it to the baking sheet. Using aluminum foil successfully prevented any excessive sticking.
I used a pizza cutter to cut the dough into cracker-sized pieces. This way I did not have to mess with balling up leftover dough and re-rolling it and repeating the process a million times. Sure, the end crackers looked a little misshapen, but who cares? It’s going to be a lot more misshapen when I bite into it and chew it up!
The crackers were close enough to store-bought that I consider it a success. 🙂