Josée di Stasio’s Olive-oil crackers
0
- Prep Time30 min
- Total Time30 min
- Makes24 Crackers
“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.
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