Peter Reinhart's Artisan Breads Every Day
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bes30 from ,
I made these crackers for dipping into pepperoni pizza dip. The crackers tasted incredible! Just like Ritz crackers.
The dough was a little difficult to work with, but that has to do with the high percentage of butter and therefore has nothing to do with a bad recipe.
My only complaint is they were a little thick for crackers. I rolled them out to the required 1/8" thickness. In some cases I was even able to get it to 1/16", but they still rose in the oven and looked more like butter cookies, than thin crackers.
(edited 2nd March 2010) (0) comment (2) useful
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