olive and seaweed crackers
Tue, 21 March, 2017
Crackers are always such a hit. Forget crisps – they’ll just give you a guilty feeling as they are the Top Villain of The Unhealthy. Nuts and almonds, very nice, but the plain ones are boring and the salted ones are salt-fright inducing. Olives - how many can you eat? Exactly.
Crackers (or savoury biscuits as we undecidedly call them in the UK) undoubtedly hit the spot for moreish and they make you feel good: I’m eating a biscuit! But it has no sugar! Best of both! (Or so you think).
Cheese biscuits are everyone’s favourite, even if they’re just puff pastry sticks sprinkled with ready-grated Cheddar. These here are a bit of fancy - olives (which we couldn’t manage on their own) and dried seaweed flakes - pretty much just so that I could say: ‘I’ve made seaweed biscuits’.
The Parmesan can be replaced with another hard, finely grated cheese. Shony seaweed went in in my case - feel free to use nori or kombu. Olives green or black, whatever has been sitting there in the fridge.
olive and seaweed crackersServings: 20-24 biscuitsTime: 20 minutes plus chilling the dough
- 10-12 pitted olives
- 2 tbsp. drained capers
- 100g (a stick minus 1 tbsp.) salted butter, softened
- 200g (1.6 cup) plain flour
- ½ tsp baking powder
- ½ tsp coarsely ground black pepper
- ½ tsp dried seaweed
- 30g (1/3 cup) grated Parmesan
- 3-4 tbsp. cold water
1. Whiz the olives and capers in a blender to a coarse mix or chop them with a knife. Weigh out 30g of the paste for the biscuits - if you have any left it will be fantastic on toast. Place all the ingredients in a food processor or a blender and mix to a smooth dough. Shape it into a long sausage, wrap in cling film and chill for at least 30 minutes.
2. Preheat the oven to 190C/375F/gas 5. Line a baking sheet with parchment. Slice the dough into 7-10mm thick discs and place them on the baking sheet - they don’t expand while baking.
3. Bake the biscuits for 10 minutes and cool on a wire rack.