These look great, but my husband is a diabetic and as such, is really sensitive to any sugar added to baked goods (in that he thinks everything tastes sweet and is therefore, bad)...can the malt and/or sugar be completely left out or greatly reduced without effecting the crackers? I'd love your thoughts. =) Cassandra, I'd say you can leave it out; since sugar does have some softening qualities, add a couple of tablespoons of butter instead, OK? I think that would work fine... Good luck - PJH

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