Chet Ang Nung Tirk Doung

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or lightly grease it with cooking oil.

In a large mixing bowl, crack the eggs and beat them together with the sugar until the mixture becomes pale, slightly thickened, and well combined.

Add the pure vanilla extract, cooking oil, salt, and baking soda to the egg and sugar mixture, then stir until everything is evenly incorporated.

Gradually fold in enough flour or starch to form a smooth, pliable dough or thick batter that holds its shape when scooped or piped.

Using a spoon, piping bag, or your hands, portion and shape the dough into thin, flat rounds or desired cracker shapes and arrange them evenly spaced on the prepared baking sheet.

Place the baking sheet in the preheated oven and bake until the crackers are golden, crisp, and light, checking frequently to prevent burning.

Remove the crackers from the oven and allow them to cool completely on the baking sheet or a wire rack, as they will crisp up further as they cool.

Once fully cooled, transfer the crackers to an airtight container to maintain their light, airy texture and store at room temperature.