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olive and seaweed crackers

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Olive and seaweed crackers

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’.

Olive, seaweed and caper 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 crackers


INGREDIENTS

  • Makes 20-24
  • 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

METHOD

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.

Cutting biscuits

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.

Bake the biscuits for 10 minutes and cool on a wire rack.

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