Last week, I made some interesting little wafers which were tasty, but didn’t turn out quite like they were supposed to.

I thought KAF’s rich crackers would taste kind of like Ritz crackers. I can happily eat an entire sleeve of those in one sitting–it’s the crispy butter effect–so I was very much looking forward to these.

The rich crackers come together like a piecrust or a biscuit. You start by cutting cold butter into your dry ingredients, then mixing in your wet ingredients, which consist of a beaten egg and some cream. You work the dough just enough to bring it together, then roll it out.

The recipe says to roll the dough between 1/8th and 1/16th of an inch thick. Mine ended up closer to 1/8th, because I was impatient. Consequently, they didn’t bake up super crisp… they were rather like very thin biscuits, but extra buttery, and almost sweet enough to be a cookie. Strange, but good. I imagine if I rolled them a bit thinner, they would be more cracker-like.

They get toasted in the oven for five minutes, then flipped and baked a little more, and finally brushed with melted butter. I had them in two pans, so I rotated them at the halfway point, and it was funny to see how they browned differently. The pan-side down surface of the crackers on the lower rack definitely browned the most.

Husband liked these, and they definitely weren’t a failure, but they probably deserve another go with some effort to roll them a bit thinner. I don’t think they’re meant to turn out like Ritz, though–less crispy, more tender. Hey, there’s room for both in the world.