These are crisp, buttery and delicious! Came together quickly with a slight tweak in technique. I found the dough to be very sticky and decided to roll between two pieces of parchment which I found much easier. Also I topped my crackers with salt before baking, gently pushing it into the dough, and brushed with butter when they were done (otherwise the cracker was not "holding onto" the salt). I did prefer the crackers that were rolled a bit thinner (they were more crisp), thicker crackers required a few extra minutes in the oven. I used the suggested recipe for her all-purpose GF flour mix (mock Better Batter).