Rustic Olive Oil Crackers Recipes

BLACK PEPPER AND THYME OLIVE OIL CRACKERS

Steps:

• Add flour, pepper, thyme, sugar, and salt to the bowl of a food processor and blend together.
• Pour in olive oil and pulse a few times so dough begins coming together.
• With the food processor on, pour in the milk and blend until a loose ball is formed.
• Remove dough from food processor and wrap tightly in plastic wrap. Chill dough in refrigerator for about 1 hour.
• Pre-heat oven to 375 degrees and line two baking sheets with parchment paper.
• Split dough into two portions. Using one portion at a time, on a lightly floured surface, roll dough out into a large rectangle as thinly and evenly as you possibly can. The thinner you can get it, the better as it will result in a crispier cracker.
• Lightly brush dough with egg wash and sprinkle sea salt on top.
• Bake for 15-22 minutes, until crackers are getting crispy and turning golden. Check after 15 minutes. If crackers are still pliable and not totally crispy, return to oven, being sure to re-check every 2 minutes.
• Let cool completely before breaking into pieces of whatever size you choose.

RUSTIC CHEDDAR CRACKERS

Steps:

• PLACE rack in middle position and preheat oven to 375°F. Line two baking sheets with parchment paper. STIR together cheese, white and whole wheat flours and salt, fork in a large bowl until well blended. MAKE well in center of dry ingredients; add water and oil and stir, pulling dry ingredients into wet until combined. Briefly knead dough into ball. DIVIDE dough in half. On floured work surface, adding more flour as needed to keep dough from sticking, firmly roll one piece of dough into very thin sheet, as large as baking sheet. Lift onto prepared baking sheet. Repeat with remaining piece of dough. CUT dough with pizza cutter, pastry cutter, or knife into 1-by-2-inch rectangles or other shapes or sizes as desired. BAKE (one sheet at a time if necessary) for 10 to 12 minutes or until well browned and completely crisp. (Edge crackers will brown first, so remove those with metal spatula and return remaining crackers to oven to finish baking, watching carefully.) COOL completely, then store in zip-close bag or other airtight container.

RUSTIC OLIVE OIL CRACKERS

Steps:

• In a bowl, mix the dough up to a rough ball and leave for about twenty minutes. Come back and knead the dough until smooth and elastic. Depending on your flour, if the dough looks a little dry, just dampened your hands before kneading, and this should make it a little easier. Divide the dough into eight portions. Then roll your dough out just a little, adding a small sprinkle of some of your 'extras' if you are going to. Roll out the dough as thin as you can without it breaking. Roll your extras in, (like the sesame seeds) as this will make sure they are well incorporated into the crackers. Lay dough strips on a tray and brush with a little extra olive oil on the top; add a sprinkling of extra salt if you wish. Bake at 200C for approximately 6-7 minutes, then switch the trays around in the oven - top to bottom - and bake for another 6 or so minutes or until lightly golden in colour. Crackers should be crispy through. Cool on a wire rack and store in an airtight container. Or you can gently break them up and serve them straight away with your favourite summer dips. Best. Crackers. Ever. http://www.milkwood.net/2014/12/22/how-to-make-rustic-crackers/?utm_source=the%20milkwood%20newsletter&utm_campaign=74d118afb5-141209-Newsletter&utm_medium=email&utm_term=0_6be3039058-74d118afb5-344370141&mc_cid=74d118afb5&mc_eid=becbf372e3