Italian crackers: Parmesan, Fennel & Olive Oil
A simple and tasty cracker. The dough can be made ahead of time and refrigerated or frozen. Very convenient.
Author: Adapted from Edda Onorato (Un déjeuner de soleil)
Recipe type: Crackers
Cuisine: Italian
Ingredients
- 100 g all-purpose flour
- 100 g wholewheat flour
- 60 g grated parmesan cheese
- 16 g fennel seeds
- 86 g extra-virgin olive oil
- 62 g cold water
- coarse sea salt
- pepper
Instructions
- Mix the flours, add the parmesan cheese, the olive oil and the fennel seeds. Add pepper to taste and add water until the dough is homogenous.
- Shape in a ball, wrap in plastic film and refrigerate for one hour.
- Preheat over to 350°F. Roll out the dough to a thickness of about 3-4 mm. Cut out as desired (with cookie cutter or with knife).
- Dust with coarse salt. Arrange on a parchment-paper covered baking tray and bake for about 15 min. The crackers must become blonde.
- Cool on a rack.
Notes
- I doubled the proportions in the original recipe.
- Having no access to T80 flour, I replaced it with Blanco Grande wholewheat flour from Coke Farm in San Juan Bautista which I buy at my local Farmers Market.
- Maybe because the flours were different or because I used more olive oil than Edda (always a possibility when working with volumes instead of weight), I used only about half the water she did.
- You can't see the coarse sea salt on the picture because I actually forgot to add it!
- Having no access to T80 flour, I replaced it with Blanco Grande wholewheat flour from Coke Farm in San Juan Bautista which I buy at my local Farmers Market.
- Maybe because the flours were different or because I used more olive oil than Edda (always a possibility when working with volumes instead of weight), I used only about half the water she did.
- You can't see the coarse sea salt on the picture because I actually forgot to add it!
Recipe by Farine at http://www.farine-mc.com/2016/05/italian-crackers-50-whole-wheat-with-parmesan-cheese-fennel-and-olive-oil.html