Black Pepper And Thyme Olive Oil Crackers Food

BLACK PEPPER AND THYME OLIVE OIL CRACKERS

Steps:

• Add flour, pepper, thyme, sugar, and salt to the bowl of a food processor and blend together.
• Pour in olive oil and pulse a few times so dough begins coming together.
• With the food processor on, pour in the milk and blend until a loose ball is formed.
• Remove dough from food processor and wrap tightly in plastic wrap. Chill dough in refrigerator for about 1 hour.
• Pre-heat oven to 375 degrees and line two baking sheets with parchment paper.
• Split dough into two portions. Using one portion at a time, on a lightly floured surface, roll dough out into a large rectangle as thinly and evenly as you possibly can. The thinner you can get it, the better as it will result in a crispier cracker.
• Lightly brush dough with egg wash and sprinkle sea salt on top.
• Bake for 15-22 minutes, until crackers are getting crispy and turning golden. Check after 15 minutes. If crackers are still pliable and not totally crispy, return to oven, being sure to re-check every 2 minutes.
• Let cool completely before breaking into pieces of whatever size you choose.

DATE AND OLIVE OIL WINE CRACKERS

Steps:

• Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
• Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
• Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
• Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
• Preheat the oven to 350 deg F.
• Trim off the ends and cut into 24 slices.
• Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
• Cool.
• These can be made up to three days ahead and stored in an airtight container.