WHOLE WHEAT OLIVE 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, water and chopped olives. Work the mixture into a dough ball. Add a little more water if the dough feels too dry. Knead for a few minutes.

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 on a rack.

 
Makes 50 crackers