cheesy crackers 2
Tried making cheesy crackers again (first post) and added, I think a more proper amount of flour this time. It didn’t melt together (yay!). But it make more of, flat cheesy biscuits rather than crackers – the crackers weren’t crisp, and they were kindof doughy. I did notice that it was very crummy, even when rolling it out.
I did roll it into a cylinder and slice it instead of flattening it and making squares — makes prep much easier.
I didn’t add holes to the middle, and discovered why you do so — if you don’t, the moisture will seal in the middle, and you’ll get a moist, puffy center, see picture above.
I still like them enough, but they aren’t anything to look forward to. They were not salty, and actually a bit bland this time — the only ingredients literally were butter, mozzarella cheese, Parmesan cheese, and flour, no salt or paprika added.
Try again later? maybe add more butter? I should try mixing just flour and butter and see what results.
-Isaac
20140128