Baking question: Crispy, snappy crackers

[Anonymous]

I have been trying a recipe for homemade crackers sort of like Italian rosemary crackers. I want them to be very hard and crunchy with a real snap but they keep coming out tender. They use flour, water, baking powder, olive oil, salt and rosemary.

Any ideas with the technique to use?

[Anonymous]

Try ammonium bicarbonate instead of baking soda


https://bakerpedia.com/ingredients/ammonium-bicarbonate/

[Anonymous]

After you finished baking, turn the oven off and let them cool in the oven overnight.

[Anonymous]

Too much water, make sure they are very thin, lower heat and cook longer

[Anonymous]

You could try replacing some of the water with vodka, old trick for crispy pie crust