So glad you enjoyed!

So it already does, but it is only able to change the first value, not the second. So in the case of this recipe, it changes the cups/tablespoons etc but not the grams. Unfortunately, while I want to try to be helpful to people in different locations who use different ways of measuring by adding two ways of measuring, it means one ends up as notes so doesn't adjust.

So glad to hear you enjoyed! And yes, rolling or pressing-on salt/rosemary will help it stick more.

Thanks for letting us know, sorry to hear it didn't work for you with regular whole wheat flour.

This recipe does not work with regular whole wheat flour. I just tried it. The dough will not hold together well. I doubled the water and oil; after being able to roll it out, still very crumbly.

They should definitely be good for 3 - 5 days, likely longer. They will gradually lose their crunch over time.

How long will these keep in an airtight container?

So both should work, just in slightly different ways. Regular whole wheat flour is a little more coarse in texture than whole wheat pastry flour, so the crackers will have a bit more texture to them, but similar flavor. AP is pretty similar in texture to the whole wheat pastry flour so they will be similarly smooth, just they will be a little plainer in flavor. Each flour may absorb liquid a little differently so you might want to hold back a little flour until near the end of mixing to see if you need more/less. The calories will be similar for all, but flours do vary a little.

So glad to hear you have been enjoying, and the kamut flour sounds good as well. Indeed, the rosemary in the dough would make it slightly stronger - I mainly didn't since I was using rosemary oil and not all were fans of pieces of rosemary in there (and you do need to get it pretty fine, I think, to be in the dough). And agree, Maldon salt also a good option to top.

I have used this recipe a dozen times now. I love it! I use Kamut flour from the Food Nanny, and I love using garlic-infused olive oil. In my climate and elevation in VA (and perhaps because I'm using kamut), I have to add a T more water for it to come out perfect. Also, I found that if I mix rosemary into the dough instead of sprinkling on top, I get a deeper rosemary flavor. Topping it with rosemary resulted in half of the little sprigs falling off the crackers. After dusting the crackers with olive oil just before baking, I press a few Maldon salt flakes into each one while I poke fork holes into them to prevent puffing up. They truly are the best crackers. For all of the effort, one batch lasts about 10 minutes in our home.

Glad to hear you enjoyed!

I will definitely keep looking over the recipe when I have guests over.

Glad to hear you have been enjoying them! Yes with a softer herb like chives I would definitely recommend incorporating them into the dough, as you did the second time. In fact any can be good that way, just rosemary may be a little tough which is why I more put on the side so you can brush off if it's too much. And yes, can see these being good with avocado oil too. Keep enjoying!

Assuming you meal can you use whole wheat flour in these, then yes, you can - I just prefer the whole wheat pastry flour as it has a smoother texture, whole wheat flour will make the end cookies slightly rougher in texture but they should still taste similar.

Glad you like the look of them! So the calories per serving is per cracker, assuming you make around 35. Since there's 110g of flour in the recipe and just a bit of weight in other ingredients, it will be a little over 3g per serving.

So glad you enjoyed them!

Thanks Julie, hope you enjoy. I need to try the lemon one still, I look forward to it - certainly all I have tried so far are so good and are perfect for these crackers too.

Thanks, I'm sure they would be great with hummus!

thank you!

Thanks, they would be great for dipping!

Thank you Hadia, and yes I agree nothing like freshly baked.

Thanks Lynn, they are indeed!

I know, it's great right?! And I agree, a good sign too. Thanks Carlee.

The olive oil is indeed fantastic and I highly recommend, both for these crackers and many other uses.

I can't wait to hear what you think, Wendy - I hope you enjoy as much as we did.

I hope you give them a try, they are really easy to make and the dough is so forgiving. And yes, I was secretly doing a little dance inside when he said they were better 🙂