I knew I’d like making and eating these olive oil crackers Lucy wrote about last week.
You roll out walnut sized nuggets of flour, water and olive oil dough really really thinly until you have these opaque, almost transparent, long, thin, beautifully misshapen things. You brush each one very generously with olive oil and sprinkle it with coarse salt before you bake them until they are pale gold, crisp, blistered and curling at the edges
I have made these crackers three times this last week and we (with lots of nice company) have been eating most of them straight from the oven, brushed with more olive oil while they are still warm, crack, crunch, warm oily shards. Especially delicious with black olives, red radishes, very white ricotta and a glass of this.
You will know how thin ‘thin is‘ after a few goes (my first batch were a bit chunky – we still ate them) and if like me you have a small oven, a small baking tray and therefore no choice but to cook the crackers in small batches, you will quickly get the hang of cooking times.
Olive oil crackers
Sift 250g of plain flour a teaspoon of baking powder into a large bowl and make a well in the center and pour in 125ml of water and 2 tablespoons of olive oil, then using your hands bring the ingredients together into a dough and knead it until it is smooth. Wrap the dough in a tea towel and let it rest in the fridge for an hour or so.
Set the oven to 220°/ and line a baking tray with grease-proof paper.
Lightly dust your work surface and hands with flour. Pull off a walnut sized lump of dough and roll it into little sausage between your palms, then dusting with more flour as you work, roll the dough into a long, very thin, misshapen tongue on the floured board before laying it onto the lined baking tray.
Brush each length of dough generously with olive oil and sprinkle with some coarse sea salt like Maldon.
Put the tray in the preheated oven for 6 – 8 minutes. You need to keep an sharp eye on the timer and the crackers as they cook. They will, crisp, blister, curl at the edges and go very a pale golden colour (deep golden brown is too much). When they are ready, pull the tray from the oven and slide the crackers onto a wire rack. Cook the next batch.
The crackers will keep in a tin for a couple of days but I think they are best eaten still warm and brushed with more olive oil.
As you can see, I didn’t finish that post, and after that rather grand announcement too, I feel a bit foolish. I am going to make the same recipe again on Saturday so we will see. Come to think of it I haven’t really finished anything this week, it’s been a tricky one and I am certainly not writing and posting as much I’d like too, I hope that will change in the coming weeks.
It feels a bit like spring in Rome and tomorrow I’m going to collect lots and lots of lemons; which is wonderful but quite ironic considering my recent procrastination and inability to finish anything except plates of crackers, a cute reminder to be careful what you wish for ! We will see.
Happy weekend to everyone.