I want to bake my own savoury cracker biscuits, something like jatz or ritz (if that helps some people). I want them to be thin and crunchy but not so fragile that you cannot use them to scoop up dips. They should be suitable as substrate for cheese, salami and other savoury snacks.
I have tried a number of recipes that say they are this sort of biscuit but the texture is never right. They turn out too chewy if they are lightly browned and the surface is slightly rough whereas the store-bought kind are smooth. Also the flavour is somewhat inferior being a bit "doughy".
I am unsure if it's the recipe or the baking that's the problem as those that are over-browned are lighter and crunchier but they also taste slightly burned as you might expect.
Can somebody point me in the right direction?
David