Merci infiniment 🥰 je viens de tester ma première recette de crackers, ils sont réussis et trop bons, parfaits et meilleurs que les crackers industriels, j’ai bien aimé celui au garlic powder and rosemary 🩵 merci encore

My daughter made this and it’s delicious. Thanks

If you reply to this, I will subscribe. Why? well, because it shows you actually read the comments! I liked this video because you are clear and concise in your instructions. Thank you for sharing!

Just made these and they are awesome! Thank you for sharing this!

Thank you very much. Success

I baked it yesterday. Everything works good--moist and fluffy. One flaw--it smells baking soda a lot. Your recipe is identical to the cookbook by two of my favorite Canadian food writers, Rose Murray and Elizabeth Baird. They neutralize the baking soda by adding it first to the sour cream--so the unpleasant taste of the soda totally disappears. Another way to neutralize soda is by mixing it first with vinegar/lemon juice before adding to the batter. Thanks for posting.

VEGETABLE oil? Are you INSANE?

That looks awesome, thanks for sharing!

Awesome, thank you for sharing!

Great content, thank you for sharing!

Thank you for sharing!

Your channel is extremely underrated. Your posts are very high quality...don't stop trying to share your food!!

No need for the music.

How long do they stay fresh?

Looks delicious, I’m definitely gonna give this a try!

@DanliciousFood I carefully followed your recipe and my cinnamon buns came out nice, but not fluffy like yours. One thing I think went wrong was I didn't put enough yeast in the dough. But I put in the exact amount you instructed. I plan to try again.

I will make these on Thanksgiving.♥️

Why so less likes, i seen this video in someones (popular) channel earlier and search google this time when i wanted to heat and forgot the hack.

Thanks for sharing your tips. I will definitely try it. Sins more in too salty sneaks

Can I substitute the flour for almond flour? Also, can I olive oil?

I wonder if one could make a Keto version with ground sesame seeds,oil, poss some chickpea flour..

This saved me today thank you 👏👏👏👏👏

❤wonderful recipe thank you

Fair technique. The only issue is b 6-8 minutes the pizza has already made it's way down my mouth.

Just found your channel! Please don’t stop posting!

I’m going to make this now ❤❤❤

wondering? did the white sesame seeds change color after cooking? i might pre-brown the sesame seeds before cooking to guarantee that heavenly roasted sesame seed taste. thnx for the recipe...will give it a go.

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Wow so easy. I like to think of myself as a good cook. This recipe elevated my skills. Thank you for sharing.

OMGOSH this looks amazing!!! Totally trying this, thank you!!

I am over the moon to have found your recipe! I grew up with a single Mother and she didn’t bake much, we didn’t eat meat very often either. I ate a LOT of rice (which believe it or not is still one of my #1 favorite foods) lentils, beans, veggies and only fresh fruits… she’s still a health nut but I am more like my Dad in the way I love meat, especially seafood and steak! I also love casseroles and baked goods but never really got into baking until I had kids of my own and it was still minimal… that is why now at my age I’m so happy to find this! My all time favorite cookie are shortbread cookies and for years, only during the holidays, I would get lucky if someone made these snowball cookies because I absolutely love them!! I really did t even know they were a type of shortbread cookie. Anyways, I’ve always wanted to make my own and I’ve finally decided to search for the recipe and here it is!!! I can’t thank you enough for sharing this! I’ve seen a couple others but they looked too dry, yours do not! I literally can not wait to make these!!! I’m also going to make gluten free ones for my daughter, she’s on her own now, but she has celiac disease and can not eat any wheat, rye, barley, whey etc. However I found an amazing gluten free all purpose flour I make home made noodles with that I know will do these justice! She’s going to be so excited ❤ sorry for writing a book but this truly has made my day!! Thanks again!!! Oh! I’m curious if anyone has ever substituted the walnuts? A close friend of the family is severely allergic to nuts, I’d love to make these without… I’m sure they’re fine without but I thought it would be nice to add something else to them.

You made my year!!! 99% my Nana’s recipe 💜 thank you

li ke

cani substitute with sugar free swerve brown sugar

Definitely mushrooms and bacon and I could make it for myself and my boyfriend

Scouring the internet for an easy and quick recipe for snickerdoodles and I found it!!!! I loved this!!!

Take too long, pls put subtitles and list of ingredients 😊

Just found these now and can’t wait to make them…

Thank you for the recipe 😊 … can you substitute the vegetable oil for olive oil, or advocate oil? Thanks.

Great recipe!!! The music is so loud and very very annoying!!!! 😊. Mike

I'm sitting here eating "everything bagel" crackers from Trader Joe's, and I want to make my own savory crackers and your video was the one that I thought to watch because I watched other ones but I wasn't thrilled about them but I love how simple your recipe is. I want to use Montreal steak seasoning which I'm sure you heard of which is very savory, and I thought that would be great for a party, so I'm so glad that I watched your video and I'm definitely going to follow your recipe- thank you so much!! 🤩🤗🩷🌹 Oh- can you possibly write the measurements to make these crackers in bulk, I want to make them for a party and I'd like to make them rectangular like the crackers should be a little bit bigger and that would be great if you could- thank you so much!

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There is also a restaurant that had a flavor in their cornbread that I thought I had placed but wasn't sure and I think that you are the key to that special flavor of either buttermilk or sour. The little jiffy mixes are oh so good even pinky chefs will use jiffy mix but this I would much prefer.

Thanks. I use the no knead method for breads and rolls too. If fermenting on the counter for 8 hours, less yeast can be used, like 1/4 tsp. This is what I use for a loaf of bread, 400g flour, overnight. Long ferment time, less yeast!

Tried it today..they turned out amazing, it’s my favourite from now on❤❤