Thursday, January 7, 2010

Officially Cracked


Okay, so I've given new meaning to the racial slur "cracker". I've made them every night for three nights; I'm totally obsessed with these buttery, flakey, crispy little bastards.


The photos below show two varieties: Spicy Cheddar with Rosemary and White Cheddar Parmesan Dill. Both delicious. I've taken to making them quite little, about the size of quarters. The easier to snack on, my dear.


7 comments:

  1. Those look so amazing. Are you using any kind of little scoop or anything to get the shapes to turn out so perfectly?

    ReplyDelete
  2. I'm using the base of a salt shaker.

    ReplyDelete
  3. I have such happy memories of those crackers - the Spicy Cheddar with Rosemary were far and away my favourites. It was that shot of paprika...

    ReplyDelete
  4. You make your own crackers?! How cool is that. Is it easy enough? Where could I find a recipe for these? I can't eat any artificial flavours or colours, so most commercial crackers are off-limits to me. The good, natural ones usually cost a small fortune. Mind you, making one's own with high quality ingredients might not be any cheaper, huh?

    ReplyDelete
  5. Disregard my comment :) Just saw your previous entry. Recipe! Yay. Saved it. Thanks.

    ReplyDelete