Josée di Stasio’s Olive-oil crackers
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PREP TIME
30 min
Makes
24 Crackers
* PLUS Refrigeration Time: 60 minutes, Baking Time: 6 minutes
“Delicious on their own, or topped with cheese or pâté.” This recipe has not been tested by the Chatelaine Test Kitchen.
Ingredients
- 1/2 cup water
- 2 tbsp olive oil
- 1 2/3 cups all-purpose flour , preferably unbleached
- 1 tsp baking powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch cayenne pepper
- olive oil
- sea salt , or fleur de sel
- dried rosemary , celery seed, or sesame seeds
Instructions
- In a measuring cup, stir water with 2 tbsp (30 mL) oil.
- Place dry ingredients in a food processor. Pulse until blended. Add water-oil mixture. Pulse just until dough forms a ball. Add a little more water if needed. Cover in plastic wrap and refrigerate 1 hour.
- Preheat oven to 400F (200C). On a floured surface, divide dough into balls, each about 1 tbsp (15 mL). Keep balls under an overturned bowl to keep them from drying out.
- Remove 6 balls from under the bowl. Using a floured rolling pin, roll each ball as thin as possible (they’ll have irregular shapes). Place 5 or 6 rolled-out dough pieces on a large ungreased baking sheet. Brush each lightly with oil, then sprinkle with salt and rosemary. Bake until dry and golden, from 6 to 7 min. Repeat with remaining dough.
