Friday, April 23, 2010

Vegan Olive Oil Crackers

I went cracker crazy yesterday. I have been wanting to make my own crackers for a while and considering it was raining cats and dogs outside, I decided that it was a great day for cracker making. Luckily, Noodle loves it when I pull out the Kitchenaid, so he helped.

My nagging need to make crackers stems from an obsession with La Panette rosemary crackers. Then, about a month ago I found the Urban Spoon olive oil crackers at a local wine shop. Different but delicious.

I started out on online for this recipe; 101 cookbooks, check it out... it's pretty neat!

1 1/2 cups semolina flour
1 1/2 cups all purpose flour
1 tsp fine grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil

In Kitchenaid, mix fours and salt. With dough hook, add water and olive oil. Mix on medium for 5 to 7 minutes. The dough should be tacky but not dry or sticky. Add flour or water as needed.

Shape dough into ball and cut 12 even rounds. Rub with olive oil, cover and set aside at room temp for 30 to 60 min.

Preheat oven to 450. Flatten first dough ball with rolling pin. Roll and shape into a flat strip. To flatten and 'knead' dough you can also use a pasta roller attachment on your Kitchenaid. Pull dough to be thinner and cut into whatever shape you like (I just cut at random so they were funky and misshapen). Poke with fork and top with what you like (see below for my list of toppings). Bake in small batches until deeply golden (the original recipe did not specify a time; I found that 5-7 minutes, leaning toward longer was best. My first batch came out 'stale' tasting because they were too soft). Let cool before eating.

My toppings during this round:
Coarse sea salt
Telicherry pepper
Seaweed salt
Truffle salt (oh, you didn't think you were going to miss out on this one, did you?)

I found these crackers to be ok... they were less exciting than I had hoped; however they did inspire me to keep trying different versions which led me to the fantastic rosemary cracker recipe, which I will post shortly!

See pictures below:

Truffle salt... ah...

Fennel to the left, rosemary to the right

Seaweed salt

Telicherry Pepper

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