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One bite of these crackers and you'll see how worthwhile it is to make them yourself -- especially since the baking time is so short.

Source: Martha Stewart Living, June 2010
Total Time Prep Yield



Cook's Notes

Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.

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How would you rate this recipe?
  • nancycola
    28 DEC, 2014
    I followed the tip from the reviewer to prick the surface of the dough before baking. It was a good one. All in all a great recipe. I just wish the measurements were also in weight, not just in volume. I had to make these on a rainy day and was unsure of the dough to water ratio. In the end I wasted some flour but the results were still good.
    4 AUG, 2010
    My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
  • MarthaandMeBlogger
    8 JUL, 2010
    I made this and it is fantastic. You can see my results here:

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