(about 2 x 3 inches) using a knife or fluted pastry wheel. Prick each cracker with a fork in two rows – this keeps them flat and looks authentic.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take one disk of dough from the fridge. Roll it out directly onto a piece of parchment paper to an even thickness of about 1/8 inch. Keeping the thickness uniform ensures the crackers bake evenly without burning at the edges. 5. Cut and Score
★★★★½ (4.5/5) Best For: Bakers who love slight customization, parents seeking healthier snacks, and fans of cozy, from-scratch projects. Not Ideal For: Those seeking an exact, shelf-stable, ultra-crisp commercial dupe.