Olive oil crackers

When ever I make my own crackers I realise how rubbish even the expensive high quality commercial crackers are. Nothing you can buy compares to home-made ones. I love making Swedish seed crackers but these olive oil crackers are super simple, a three ingredient cracker that you can bring together with minimal fuss. I made a double batch of these for my great nephew’s fifth birthday family party and the kids, from teenagers to toddlers, wolfed them down.These crackers make a spectacular addition to any party feast but they are so simple you really shouldn’t wait for a special occasion to make them.

Olive Oil Crackers

Adapted from Ottolenghi – The Cookbook by Yotam Ottolenghi

• 250 grams flour (plain white or a combination of white and wholemeal is good)
• 1/2 teaspoon baking powder
• 2 tablespoons of olive oil
• 1 teaspoon of fine sea salt
• 125mls of water
• Sea salt flakes (for sprinkling)
• extra olive oil for brushing on top

1. Place flour, sea salt, baking powder in a bowl and whisk together, Mix in water and olive oil and knead on a lightly floured board until smooth. If you have a dough hook on your mixer you can do this set in your mixer.
2. Wrap dough in glad wrap and place in the fridge for at least one hour. You can mix the  dough the day before and bake off your crackers the next day.
3. Preheat oven to 220C and line two baking trays with baking paper.
4. Cut large walnut size pieces of dough off and roll out onto long oval shapes. Roll your crackers as thin as possible. Place on baking trays and brush generously with olive oil, sprinkle with sea salt and any other spice or herbs of your choice.
5. Bake for 6-8 minutes. Keep an eye on them, you want a pale golden color if they are too brown they will taste burnt. Remove from oven and place on a rack to cool.