I realized a few months ago that no matter how much I try, I always find a way to pile up more cookbooks onto my life. The last batch was virtual, so I don’t even notice my buying is out of control again. Except for the credit card bill. No, don’t worry, it’s not really something to be worried about, but hey, the buy-with-1-click button is not helping. Just saying.
Ottolenghi’s Olive Oil Crackers
Yield 25 medium
- Scant 2 cups (250g) all purpose flour, plus extra for dusting1 teaspoon baking powderScant ½ cup (115ml) water5 teaspoons (25ml) olive oil, plus extra for brushing½ teaspoon salt½ teaspoon smoked paprikaPinch of cayenne pepper¼ teaspoon freshly ground black pepperSea salt flakes and sesame seeds, for sprinkling
- In a large bowl, mix together flour, baking powder, salt and spices.Add flour and water, and mix with a fork first and your hands then, to form a soft dough.It needs to have a firm consistency, but add more water if too dry, a few drops at a time.Cover with plastic wrap and refrigerate for 1 hour. This is necessary for the dough to relax so it can be stretched.Preheat the oven to 425ºF / 220ºC. Line baking sheets with wax paper.Turn out the dough onto a clean surface or countertop, lightly dusted with flour.Cut pieces of dough, about the size of a whole walnut.Roll each piece until as thin as possible without tearing. You need to work with several pieces at a time, stretching them as much as you can and letting them rest. Then go back to the first one and stretch it a little bit more.Place the dough rounds on the sheets, brush them with olive oil and sprinkle with sea salt flakes and sesame seeds.Bake for about 6 or 7 minutes, until blistered, golden and dry.Remove from baking sheet and let cool on wire rack.Keep in a tin.