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Trimming, Cutting & Transferring

Appears in
Crackers & Dips: More Than 50 Handmade Snacks

By Ivy Manning

Published 2013

  • About
Once your dough is rolled out thinly, it’s time to cut the crackers and get them on baking sheets. I use a dual-wheel pastry cutter that has both a flat wheel and a beveled one to give the edge of my crackers that appealing zigzag look (think saltines). A pizza wheel will work, too, but they tend to be larger than the little pasta/pastry cutting wheels you can pick up at any kitchen store. You do not want to use a sharp knife like a paring knife to trim your edges and cut your crackers because the blade will damage your work surface, silicon baking mats, and baking sheets.

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