Jen probably makes crackers, to go with her cheese.
I don't know how I feel about being that predictable! But you are right.
The only crackers I have attempted to make are wheat thins. The recipe I use is very similar to the one already posted, so I won't bother posting it. I'll add a few things to it though. I vary the amount of sugar I use depending on what I'll be eating them with. If I'm eating them with cheese or meat I will use less or just the amount the recipe calls for. If I am eating them with nothing else I'll use more sugar. Just my preference.
Be careful cooking them. One minute they appear as though they could go a couple more minutes, the next minute they are burnt, and the kitchen smells of smoke! They're touchy.
Also, don't let the small amount of dough fool you. A little goes a long way after rolling it out that thin.The first time I made these I decided that if I was going to go to the hassle of making them, I may as well have more than a handful. I tripled the batch, and it took me forever to get them all rolled out and baked! Also, I had so many that I couldn't eat them all before they went stale.
Talking about crackers makes me want to experiment with something besides wheatthins. I wonder if saltine-like crackers are hard to make? Probably not.