Magic Kesem Crackers

From Israel Eats

Cookbook

Author(s): Steven Rothfeld

Page 124

Course: Other

Reviews

1 reviews, average rating 4.0 / 5

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jenncc

8 years ago

★ ★ ★ ★ ★ 4/5

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These are nutty, crisp and delicious. I used whole wheat flour + a little buckwheat flour. The amount of water I needed was only about half of what is called for and the cook time was far shorter, so add water a little a time and watch them carefully as they bake. I split the batch into thirds varying the toppings - zatar, kosher salt, and parmesan.

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