Olive Crackers / Olive savory Crackers

                               I never thought olives can be used as an ingredients in crackers, until I came across this recipe from Crackers and Dips book. I altered this recipe to my need, I have to admit, that these crackers turned out pretty good. My kids loved the original version where I tried with all purpose flour.  For my knowledge both flour worked very well with this recipe and need to adjust the milk based on the consistency of the mixture. Refrigerating the dough, makes it more easy to work! if you don't have time to chill it, just pinch a dough and roll in to small poori balls and flatten the dough with help of your palm and transfer to cookie tray in equal distance. Bake it extra 2 ~ 3 minutes to get the crispy version but keep an eye on it! Check out Bake athone page to see what my blogger friends are baking for this month.

Preparation time: 15 to 20 minutes

Resting time: 45 ~ 60 minutes

Baking time: 10 ~ 12 minutes

Serves 12 & more based on the size and shape.

Ingredients:

2 cups (300g) almond flour or all purpose flour( I used almond flour)

1 tsp baking powder

¼ tsp sugar / sugar substitute  

⅔ cup(150g) butter, chilled and diced
2 tbsp cold milk + extra as needed

1 cup (150g) Parmesan cheese
Salt to taste 

Few rosemary strands( optional)

½ cup(50g) pitted olives, chopped finely ( black or green)

Preparation: 

Preparation time: 15 to 20 minutes  

Resting time: 45 ~ 60 minutes
Baking time: 10 ~ 12 minutes
Serves 12 & more based on the size and shape.

Ingredients:
2 cups (300g) almond flour or all purpose flour( I used almond flour)
1 tsp baking powder
¼ tsp sugar / sugar substitute  
⅔ cup(150g) butter, chilled and diced
2 tbsp cold milk + extra as needed
1 cup (150g) Parmesan cheese
Salt to taste 
Few rosemary strands( optional)
½ cup(50g) pitted olives, chopped finely ( black or green)

Method:
Preparation: 

• Mix flour, baking powder, sugar, butter, salt and milk. Along with Parmesan. Knead the dough into smooth. Add extra milk, if dough is too crumbly.
• Stir in chopped olives and rosemary. Shape the dough into ball. Divide and roll it into logs with help of plastic sheet to dough to stick to the counter top.
• Cover the logs in plastic sheet or ziplog. Seal and store it in the refrigerator for 45 to 1 hour.

Baking:

• Towards the end of resting time, Preheat the oven to 350F and line two baking sheet with parchment paper or silpat mat.
• Cut the logs into ¼ inch slices and transfer it to the baking sheet. Bake for 10 to 12 minutes, until golden. Cool Completely before storing. 

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