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Easy-to-roll cracker dough

Fine Cooking Issue 94

I love the Seeded Crackers recipe in Fine Cooking‘s December 2007 issue, but had trouble achieving an even thickness when I rolled out the cracker dough by hand. The second time I made them, I ran the dough through a pasta machine with great results. The dough easily rolled through the machine and baked into crisp, evenly browned crackers.

Bob Chester, Markham, None

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