As is, the recipe's a 3, tweaked a bit it's a 4 and has potential to be a 5. It you like your crackers to be a non-competing carrier for more flavourful toppings, then the recipe may be a 4 for you already, but I prefer a spicier, cheesier cheddar cracker.

I tweaked the recipe by adding a bit of habanero sauce, black pepper, and some Kalustyan's cheddar powder to the recipe, but they still seemed a bit flat. So I sprinkled the last two trays with a bit of onion powder, garlic powder, and a touch of salt

Next time, I'll add the onion powder, garlic powder, and some cayenne directly into the dough, break into my precious freezer stash of Cabot Hunter's seriously sharp cheddar, and sprinkle the crackers with a bit of sea salt before they go into the oven.

They're easy, fast, and oddly satisfying to make.