One of my favorite 40th birthday gifts was a cookbook of crackers and dips. Those who know me or have been reading since the Tell-a-Friend cracker contest will know that I like to bake crackers and make dips. My good lady wife knows me so well that she bought me Ivy Manning's Crackers & Dips. So far, I've made spelt pretzel rounds (meh) and paper-thin semolina cracker sheets (yummy crowd pleaser) and, um, homemade Cheezits. Also, I bought a dual-head pastry wheel with a straight wheel and a crimped one.
When I posted a photo of the homemade Cheezit recipe on facebook (ugh, I make my own self sick typing that sentence), a friend responded "recipe or it didn't happen". So here it is. They're pretty habit-forming, so those with addictive personalities, take note.
Some notes: I got the anatto paste (aka achiote paste) at my favorite Mexican grocery. I also actually went to my local crunchy food coop and bought nonhydrogenated vegetable shortening. Don't know if that made a difference. The thinner I rolled these, the better.
4 months ago