Olive Oil Everything Crackers

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Olive Oil Everything Crackers

Here is another cracker recipe with which to send you off into the weekend!

This recipe and the Cornmeal and Chive Cracker recipe from earlier this week contrast each other nicely, and would make a sublime little cracker basket assortment. This cracker is a little more subtle in flavor and more tender in texture than the other, so pairs nicely with soft, less powerful cheeses too. With or without the everything seed mix and this is a perfect, versatile, go-to cracker recipe to have in your bag of tricks.


	OLIVE OIL EVERYTHING CRACKERS by Catie Schwalb Makes about two dozen 2.5" diameter round crackers. However, cut in any shape you fancy. 1 cup flour 1/2 cup whole wheat flour 1/2 cup buttermilk 1/4 cup olive oil 1/2 teaspoon salt Everything Seed Mix: 1/2 teaspoon each of toasted sesame seeds, poppy seeds, and flax seeds 1/4 teaspoon salt 1/4 teaspoon granulated garlic (available in the spice aisle) (optional, for the true everything bagel flavor) Heat oven to 350 ° F. Mix together flour, whole wheat flour and salt. Make a well in the middle of the flour and pour in the buttermilk and olive oil. Mix either by hand, with a paddle of a stand mixer, or in a food processor until dough comes together. Lightly dust with flour a silpat or piece of parchment paper that is the same size as your baking sheet. Roll out a portion of the dough right on the paper or silpat. Try to get it as thin and even as you are able, without creating holes, ideally around 1/16th of an inch. Lightly sprinkle with more flour if the rolling pin starts to stick. Using cookie cutters, my new favorite tool: a Pasta Bike, pizza cutter or carefully with a knife, cut crackers in desired shape. Remove excess dough. Brush lightly with water and sprinkle liberally with seed mix. Bake for 15-20 minutes, turning the sheet once in the oven about half way through. Crackers are ready when they are crisp and no longer pliable. Transfer to a cooling rack. Will keep in an airtight container for a week.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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