Olive Oil Crackers

A few years ago, I was visiting in Gibraltar and on Shabbat afternoon Paulette and I walked over to visit with our friend Estrella. She is a terrific cook (I’ve posted other recipes on the blog she’s given me, such as Gazpacho a la Estrella) and whenever we go over to her house I know there will be something yum and interesting to nibble on both foodwise and conversationally.

This particular Shabbat, as we all lay about in her lounge (living room for the Yanks) she whisked out some crackers that looked beautiful with a cool sorta stamp on them and said to me, “You MUST try these, they’re fabulous!” Now of course with that introduction, I took one and nibbled on it and said to myself, say what?!? These were so amazing that I immediately pictured myself stocking up on them and taking a bunch home with me. She laughed when I said so and told me, my darling, they’re homemade by a Spanish lady I know. Okay, you guys know that that’s all I needed to hear. So I asked her to get me the recipe and when she finally got it (the woman does sell these for a living after all) it had, 1 tea cup of olive oil. Hmmmm. You and I know that’s a trap right there. The proportions will never be accurate. So, based on the recipe but not, if you get me, I decided to create my own crackers. I forgive you for thinking it’s a huge pain and why bother etc etc. Guess what? Using a food processor it’s a snap to prepare and it comes out so delish you will definitely be happy to make the effort. In fact, I had to hide them from both Netanel and DH since they became so addicted to them they nearly polished them off in one go. And don’t worry, you don’t use a teacup of olive oil in them.

Just assemble your ingredients and get out your food processor, alternatively you can make these by hand or in a mixer but I prefer the food processor. Now this time when I made these crackers I used the white whole wheat flour but you can use white spelt, white whole spelt or regular all purpose flour. The only difference is you may need a bit more water if it seems a tad dry. Add a teaspoon at a time till the consistency is soft and pliable.

So put in the flour, zaatar if using it, sesame seeds, salt and baking powder and give it a buzz (same in mixer or by hand).

Put eggs, oil and water in a cup and all at once add to the flour mixture.

Pulse pulse pulse (or beat in mixer very briefly just till combined, by hand mix just till combined) till a ball is formed. It should be soft.

It should now rest, and this is critiical to rolling out the dough thinly, at least 15-20 minutes. This relaxes the gluten. If you don’t let it rest, the dough tightens up and sorta snaps back instead of rolling out properly. Now preheat the oven to 375 F/190 C.

Divide the dough in half and roll out on a piece of parchment paper into a large thin rectangle- the thinner, the crispier the cracker, and cut into more or less even sized rectangles (or squares) so they bake at the same rate.

Brush dough lightly (or lightly spray with oil spray) with a bit of olive oil. If you wish you can sprinkle some more sesame seeds or nigells seeds on top and lightly press down so it sticks. Lift crackers carefully onto parchment lined baking sheets and bake for 12-15 minutes or till golden brown and crispy. Let cool on sheets on wire racks and store in tins or snap boxes.

Olive Oil Crackers

2 1/4 cups (300 grams) all purpose, white whole wheat or white spelt flour, or a combo of these flours
¾ teaspoon salt
¼ teaspoon baking powder
2 teaspoons za’atar (optional but worth the flavor) Alternatively, use thyme and a pinch of oregano
1-2 tablespoons sesame seeds or nigella seeds and a bit more for sprinkling on top
¼ cup water (60 ml) (if too dry, add another teaspoon at a time, at most 2 tablespoons should suffice)
2 large eggs
¼ cup (60 ml) olive oil, plus a bit more for brushing on crackers (or use oil spray for tops)

In a food processor, a mixer or by hand, put the flour, salt, baking powder, zaatar and sesame seeds and whiz together. In a measuring cup put the water, eggs and olive oil and add all at once, pulsing or beating together just till combined and a soft ball forms. Let dough rest 15-20 minutes and while it rests, turn oven to 375 F/190 C. Divide dough in 2, and on parchment paper (or silpat) roll out dough as thinly as possible into a large rectangle. The thinness of the dough determines the crispiness of the cracker. Brush dough with olive oil or lightly spray with oil spray. You can sprinkle with more sesame or nigella seeds if you wish and press lightly into dough. Cut into squares or rectangles, try to make them even in size so they will bake at the same rate. Lift crackers onto parchment lined baking sheets and bake 12-15 minutes or till crackers are golden brown and crispy. Keep an eye on them so they don’t burn. Remove promptly from oven and cool in baking sheets on wire racks. Store in tins or snap lid boxes.