1 cup plain flour
3 TBS Cooladerra Farm Extra Virgin Olive Oil plus extra for brushing
4 TBS cold water
1/4 tsp sea salt flake plus extra for sprinkling
Preheat oven to 200oC fan forced. Line a large baking tray with baking paper or grease with olive oil.
Place flour and salt in mixing bowl or food processor. Add olive and cold water. Mix or blitz until is comes together to form a stiff dough.
Knead on floured surface to form a smooth ball and leave to rest for 20 minutes.
Knead again for 5-10 minutes until the dough is smooth and elastic.
Cut dough into small portions (I made 16 but you can make more or less depending on how large or thick you want to make your crackers).
On a lightly floured surface, roll each portion out as thin as you like. I made mine paper thin and found the dough to be quite smooth and elastic and easily transferred onto a tray. The quantity above filled two large baking trays.
Brush each piece liberally with olive oil and sprinkle with sea salt flakes.
Bake for 6-8 minutes until golden brown.
Allow to cool and enjoy with your favourite cheese or dip.
We love Harvey Cheese, Ha Ve "OMG" and "St Dukes Blue" with some Maggie Beer Quince Paste (pictured)
NOTE: if you would like to add flavours to your crackers you can either add them at the mixing stage or sprinkle over at the end.
- Parmesan cheese
- Poppy or sesame seeds
- Cracked black pepper
- Dried herbs or spices like fennel seed, caraway, paprika, rosemary
SOURCE: this recipe was adapted, tried and tested from www.milkwood.net "Rustic Olive Oil Crackers"