Rolling-There’s More Than One Way To Thin A Cracker

The key to crackers with a crisp, crunchy texture is all in the rolling. Crackers that are too thick can break a tooth, ones that are rolled unevenly will bake unevenly, and crackers that are too thin will burn.

The very word rolling will conjure the image of a rolling pin in most minds. I do use a rolling pin for many of the crackers in this book, and later on we’ll go over keys to success using a rolling pin, but I’d also like to introduce you to some tools and tricks for getting evenly thin dough, and thereby crisp crackers, that you may not have thought of.