Flaky, Buttery Crackers

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My daughter helped me make these and they turned out wonderful. She rolled them out rather thinly and we put a Silpat on the baking sheet to bake them on. We used a crimped cutter as suggested. We didn't brush the tops with butter after baking, since they were buttery tasting without adding more. They were really crispy but after storing them in zip lock plastic bags they lost a little of their snap but were still tasty. Several of our tasters agreed they do taste like Ritz. This is a great recipe and we'll be making these again.

(edited 21st March 2010) (0) comment (2) useful  

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