Comments on: Saltines

By: Marye Audet

Marye Audet — Wed, 16 Dec 2009 16:11:23 +0000

Tish I use a floured surface is all. No special pin. You may need to make the dough a little firmer?

By: tish

tish — Wed, 16 Dec 2009 02:14:10 +0000

Not very good at christmas cookies…and paper thin crackers scare me.

I use an old wooden rolling pin my grandmother used…and flour and everything sticks. So HOW do you roll out a thin cracker dough? Is there a better rolling pin and what surface do you use.

Thanks! tish

By: Marye Audet

Marye Audet — Fri, 23 Oct 2009 02:44:07 +0000

excellent! thanks for letting me know!

By: Priscilla

Priscilla — Fri, 23 Oct 2009 02:22:19 +0000

The crackers are done, and cool, and oh so crisp. I used an organic white flour that I buy in bulk at the co-op, that has the wheat germ added back in (it’s called “Gold-n-White”), and so the taste is fuller, richer, and nuttier than they’d be with plain ol’ white flour. They’re SO good!! My only complaint is about how I salted them – I didn’t have a coarser salt, I didn’t do anything to moisten the top of the dough before salting them with regular old table salt, and so most of the salt fell off as I was transferring the squares to the pans. But really, even without salt they’re fab. So thank you even more than before!

By: Marye Audet

Marye Audet — Fri, 23 Oct 2009 01:18:31 +0000

Great, let me know how it worked for you!

By: Priscilla

Priscilla — Fri, 23 Oct 2009 00:47:16 +0000

Thank you so much for this recipe! I’ve got a pot of seafood chowder cooking on the stove and just realized I forgot to buy some kind of cracker to have with it. I’m going to go try your recipe right now.

By: Marye Audet

Marye Audet — Mon, 15 Jun 2009 14:07:29 +0000

Sarah just keep them in an airtight tin..they get soggy pretty quick.

By: Sarah

Sarah — Mon, 15 Jun 2009 03:17:51 +0000

Thanks so much! Can’t wait to try making my own crackers. We’ve been going through them like crazy around here and I have plenty of ingredients to make my own.

By: Marye

Marye — Tue, 10 Jun 2008 03:07:34 +0000

Katherine – you are so right! I love my silpat

By: Katherine

Katherine — Tue, 10 Jun 2008 02:42:45 +0000

THis recipe is great, but I have one suggestion. For anyone who makes these with any frequency, invest $20.00 in a SILPAT, the French, rubber, non-stick baking pan liner. These make the rolling process much easier.