Tuscanini Olive Oil Crackers
I’ve been using Tuscanini’s Extra Virgin Olive Oil on everything lately. A pareve recipe by Sina Mizrahi, from Kosher.com.
Recipe from Kosher.com by Sina Mizrahi. View this recipe on Kosher.com.
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 1/4 cup Tuscanini Cold Pressed Extra Virgin Olive Oil, plus more for brushing
- sesame seeds, for sprinkling
- nigella seeds for sprinkling (optional)
Method
- In a bowl, combine flour, baking powder, cumin, salt, and pepper. Add water and oil and knead until dough comes together. If it’s a bit dry, add one teaspoon of water at a time until the dough feels soft and elastic and doesn’t stick to your fingers. Brush with olive oil, cover, and rest in the fridge for at least 30 minutes. This allows the gluten to relax and makes it easy to roll out.
- Heat oven to 425 degrees Fahrenheit. Divide the dough into two. Roll out as thinly as possible over parchment paper. With a sharp knife, cut into squares. Transfer parchment paper to baking sheet. Bake for 10 to 12 minutes, depending on thickness. Keep an eye out, you want them golden brown, not burnt. Repeat with remaining dough.
- Cool. Transfer to an airtight container for up to five days.
Tuscanini products in this recipe
Extra Virgin Olive Oil750 mL