Whole Wheat Crackers with Black Olives
Back in December I made these olive crackers and they were quite a hit. You may wonder then how I have been able to keep them secret for so long. The thing is even though they were memorably tasty, they just got overlooked in the shuffle of holidays, presents and other recipes that preceded them on this blog even though they were made first. It’s just one of those things. Some things unduly get less attention than others in life.
But they’re here. They finally made it.
These crackers are made exclusively with whole wheat flour, moistened with olive oil and flavored with black olives and black pepper. The end product is a very earthy and wholesome taste that’s much tastier than the best commercial crackers out there, if you ask me.
Makes about 50 crackers
1 1/2 cups whole wheat flour
2 tablespoons grated parmesan
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 eggs, beaten
1/4 cup olive oil
1/4 cup water
2-3 tablespoons chopped black olives or tapenade
Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
In a medium mixing bowl, combine the dry ingredients (first four). Add the beaten egg, olive oil and water and work the mixture into a dough ball. Add a little more water if the dough feels too dry.
Using a rolling pin, spread the dough a little over 1/8-inch thin on a lightly floured surface. Use a cookie cutter or knife to cut the crackers into desired shape.
Transfer the crackers to the prepared cookie sheet and bake them until crispy, 18 to 20 minutes. Let cool.