Baking

I like to make these crackers as party snacks because they’re easy to serve + easy for guests to eat. Instead of providing toppings on a tray alongside the crackers, I put the toppings right on before baking. These are especially crisp crackers that hold up to a variety of heavy toppings – I opt for cheese and shallots for a savory take, but sometimes swap the alliums for some sliced or smashed seasonal fruit + a drizzle of honey. They’re delicious once cooled, but I even like to serve these warm when I can.

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