There was a big sale on my favourite cheese, Gruyere. And if you give a girl a piece of cheese, she’s going to want a cracker to go with it.
(If you have kids and have read If You Give A Mouse A Cookie, you will get the humour in this; because, of course, If you give a mouse a cookie, he’s going to want a glass of milk to go with it … and then a straw, and so on, and so on, and so on.)
There are many good crackers available these days that don’t actually taste like the cardboard box they come in, but artisanal crackers are expensive. So why not make your own? They aren’t difficult and they certainly are not costly to recreate at home. And they’re very chic to serve at cocktail parties.
So if you’ve got cheese, dips or hummus, a bowl or soup, or hunger pangs mid-afternoon, make these Olive Oil Crackers.
Switch up the toppings depending upon what you like and what you are serving them with. Herbs, seeds (black sesame seeds, hemp seeds, chia seeds or whatever you have on hand), you can even get creative with nuts, dried fruit; you get to decide. I snipped a few branches from my thriving rosemary plant and added the finely chopped herb in with the flour mix, then sprinkled French grey salt and sesame seeds on top of the rolled out dough.
You’ll need strong arms to get the dough nice and thin. The best thing I have found is running pieces of dough through progressively thinner settings on a pasta machine. But a rolling pin works just fine, too.
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1 cup water
2/3 cup olive oil
salt, sesame seeds, herbs or a combination, for topping
1. Preheat the oven to 400°F.
2. In a large bowl, stir together the flour, salt and baking powder. Add the water and olive oil and stir until the dough comes together.
3. Transfer to a 14″ by 17″ rimless baking sheet and knead a few times, then roll out the dough until it is very thin, aiming for 1/4 inch or thinner. Sprinkle evenly with the toppings of your choice, then gently roll with the rolling pin to press the toppings into the dough.
4. Bake for 6 to 8 minutes, depending on thickness, until the edges begin to turn brown. The crackers will crisp as they cool, so keep a close eye on them and take them out just as they begin to brown.
5. Let cool completely before breaking into pieces. If the cooled crackers aren’t as crisp as you’d like them, return them to a warm oven for a few minutes to crisp up.
~ Recipe from Darling Magazine here
Hope you like them. But be forewarned: if you give a girl a piece of cheese, she’s going to want a cracker to go with it. And if you give a girl a cracker, she’s going to want a glass of wine to go with it.