Parmigiano Asiago crackers

Finely grated hard cheese mixed with flour is spooned onto a Silpat. This did work. The crackers are exceedingly delicate and some break on contact so not practical as crackers. And unpleasantly strong tasting too. 

The baked crumbly crackers were reprocessed to near dust, mixed with additional flour, and water along with a half teaspoon baking powder into a wet dough and rolled thinly and evenly as possible and rebaked. 

In the meantime, the original cheese/four mixture remaining waiting to be baked is mixed with water and baking powder and rolled thinly and evenly as possible as regular crackers. So, two types, one baked once and another baked twice. 

They are both excellent. Every single cracker is excellent, from the slightly over-baked edges to the slightly under-baked centers of the pans, the too delicate overly strongly flavored first batch ultimately baked twice to the slightly leather non-brittle thick crackers, they are all excellent.  

# 2 ↑ original 

#1 ↓ reworked

# 2 ↑ baked

#1 ↓ baked