Ooh, these look good. I've been really wanting to try a cracker recipe lately, but like others have been a bit intimidated by having to roll it out really thin. If you're going to bake on parchment paper anyway, would it be useful to roll it out on the parchment paper, or would that be too tricky? I thought it might save a step of transferring, and might also save your rolling mat from accidental cuts too. Another idea I remember hearing somewhere is the idea of using a pasta roller to roll out cracker dough really thin. Would that work here, or would the dough be the wrong consistency? Thanks as always for your wonderful blog! Both of those options would work, Sherri. For sure. it's a bit tricky to make the parchment stand still for the rolling, but you can try anchoring it with something heavy; or wetting it very lightly. Tape doesn't stick, I tried it (well, DUH, nothing sticks! That's the point...) And yeah, give the pasta machine a go - excellent idea. Cheers - PJH

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