These look excellent! I've been wanting to make my own crackers and this might be the recipe I try, although I'm a little scared off by the shortening. Is there another option I can use? Julie, I'm wondering why you're scared by trans-fat free shortening... 1/4 cup shortening to make 100 crackers = 1/10 teaspoon shortening per cracker. If that bothers you, then use butter, but the crackers will be soft, not crisp. Or try vegetable oil - not sure how much, and not sure if it'll work. I can understand deciding NOT to use shortening, just on principle, but I'm wondering about the "scared" part, considering all of the other things we eat and wear and walk on and inhale and experience each day, in this world of ours... Poor old shortening, bakers have been using it for years, and it DOES do wonderful things for texture. So, sorry I went off on that tangent! Substitute any fat you like for shortening; you just won't get the same crisp result (though just as tasty). Good luck, hope you try them - PJH

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