After nailing the olive oil shortbread in recent weeks, I have been obsessing about a savoury olive oil cracker. I gave these a go this week, it involved a few attempts, but finally, I think I nailed it. These crackers would be the perfect base for hummus or tapenade. They are also so easy to make. I seasoned them with salt and rosemary at the end, but you could use any of your favourite spices or seasonings or leave them plain.
Savoury Olive Oil Crackers
Makes 50 – 60 crackers
2 ½ cups plain flour
2/3 cup olive oil – partially frozen
½ cup nutritional yeast
220ml iced water
1 tablespoon apple cider vinegar
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Additional olive oil, salt and finely diced rosemary.
Put all ingredients except water in the food processor.
Process all ingredients into a biscuity crumb.
Add water 1/3 at a time until the biscuit dough comes together in a ball.
Take out of the food processor and lightly knead.
Cut into 4 balls, wrap in cling film, and place in the fridge for 30 minutes.
After 30 minutes, pre-heat oven to 180 degrees Celsius.
Prepare two trays with baking paper.
Roll out one dough ball at a time.
Make sure the dough is at least 4mm thick.
Cut out your favourite shapes using a round biscuit cutter.
Place in oven and cook for 20 minutes.
When hot lightly brush with some olive oil and sprinkle with salt and the diced rosemary.
When cool, keep in an air-tight container.