* Exported from MasterCook *
Crackers, Ottolenghi's Olive Oil
Recipe By :Paula Montenegro
Serving Size : 25 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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250 g all-purpose flour -- (Scant 2C), plus extra for dusting
1 teaspoon baking powder
115 ml water -- (Scant 1/2C)
25 ml olive oil -- plus extra for brushing, (5 tsp)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
Pinch cayenne pepper
1/4 teaspoon freshly ground black pepper
Sea salt flakes -- and sesame seeds, for sprinkling
Crisp, with a hint of sea salt and sesame seeds, these Olive Oil
Crackers are the best reason to get the rolling pin out. The seeds
add a lot of crunchiness. They come together quickly and keep for days.
Prep: 75 min
Cook: 10 min
Total: 1:25 hrs
In a large bowl, mix together flour, baking powder, salt and spices.
Add flour and water, and mix with a fork first and your hands then,
to form a soft dough. It needs to have a firm consistency, but add
more water if too dry, a few drops at a time.
Cover with plastic wrap and refrigerate for 1 hour. This is necessary
for the dough to relax so it can be stretched.
Preheat the oven to 425F / 220C.
Line baking sheets with wax paper.
Turn out the dough onto a clean surface or countertop, lightly dusted
with flour.
Cut pieces of dough, about the size of a whole walnut.
Roll each piece until as thin as possible without tearing. You need
to work with several pieces at a time, stretching them as much as you
can and letting them rest. Then go back to the first one and stretch
it a little bit more.
Place the dough rounds on the sheets, brush them with olive oil and
sprinkle with sea salt flakes and sesame seeds.
Bake for about 6 or 7 minutes, until blistered, golden and dry.
Remove from baking sheet and let cool on wire rack.
Keep in a tin or airtight container.
Tips & tricks for making this recipe: Resting: once you have a good
dough - no dry spots, not overly wet either - let it rest for 1 hour.
The dough needs to relax in order to become pliable enough to roll
thinly. Flour has gluten and it develops when you work it. The
resting period makes this gluten structure relax and allow the dough
to become more elastic.
Rolling: the dough nuggets need to be rolled thin, otherwise, your
crackers will be thick and not crunchy enough. If you see that you
roll the dough and it shrinks back, it needs to relax some more.
Leave it covered with a clean kitchen towel for a few minutes and try
again. Eventually, it will roll to the desired thickness.
Toppings: I brush the rolled pieces with water and sprinkle with
Maldon salt and sesame seeds. Press them gently so they adhere to the
dough. Many of them will fall anyway after baking, so you might
consider adding the sesame seeds when you make the dough ball. So you
have the seeds in the dough and not as a topping. Or omit them altogether.
Keeping: they keep well for a week if kept in airtight tins (ideally)
or containers. Metal tins with good lids are the best.
Cal 52, Fat 2g, Carb 8g, Sod 47mg, Pro 1g
S(Internet address):
https://vintagekitchennotes.com/ottolenghi-olive-oil-crackers/
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Per Serving (excluding unknown items): 45 Calories; 1g Fat (20.7%
calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0712