Refrigerate the dough before rolling it out. Then the dough is firm won't stick to the rolling pin.
Pricking the dough helps prevent the formation of large air bubbles during baking, resulting in a thinner and more even cracker.
Line your baking sheet with parchment paper before rolling out the dough. It'll slide onto the pan like a buttery dream, making baking a breeze.
Making thin and crisp savory crackers involves careful consideration of ingredients, techniques, and baking methods.
The key to thin crackers is rolling out the dough to the desired thickness. Use a rolling pin to achieve an even and thin layer.
Choose a flour with lower protein content. Lower protein levels result in a more delicate and tender cracker.
Bake the crackers at a relatively high temperature. A hotter oven promotes faster evaporation of moisture, resulting in a crisper and thinner texture.
Try to add herbs, spices, or seeds to the dough for added taste.