Mix all together in a bowl. Shape.* Top.** Bake 5 minutes at 425°F or until browned.
Author's Comments
* Original directions suggested shaping into a roll 1-1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting into thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2-inch apart to cover 1-1/2 small cookie sheets. They do puff up while baking. They may be cut quickly in random small shapes with a plastic knife.
**Suggested toppings: coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers.
Based on Jean Pare's Muffins and More, Alberta, Canada.
I really liked this recipe. It's very simple and was fun for my daughter and I to make. I didn't have all the ingredients, but even with just cheese flour and water, they tasted GREAT!!
Instructions
Mix all together in a bowl. Shape.* Top.** Bake 5 minutes at 425°F or until browned.
Author's Comments
* Original directions suggested shaping into a roll 1-1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting into thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2-inch apart to cover 1-1/2 small cookie sheets. They do puff up while baking. They may be cut quickly in random small shapes with a plastic knife.
**Suggested toppings: coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers.
Based on Jean Pare's Muffins and More, Alberta, Canada.