Sage crackers

Yield: 24 Servings

Measure Ingredient
4 cups Flour
2 tablespoons Baking powder
1½ teaspoon Salt
¼ cup Finely chopped fresh sage
1 cup Milk
¾ cup Extra-virgin olive oil; divided
\N \N Coarse salt
\N \N Additional flour for rolling

Recipe by: Disney Institute Heat oven to 425. Put 4 cups flour, the baking powder, salt and sage in a large bowl; stir to mix well. Add milk and ½ cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide dough evenly into 16 pieces. Flatten pieces, 1 at a time, on clean counter or pastry cloth lightly

dusted with flour. Roll out as thinly as possible, allowing ragged edges. Turn dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining olive oil and sprinkle with

coarse salt. Bake 8-10 minutes or until golden brown. Cool, uncovered, on a wire rack. Serve at room temperature. Best when served within 8 hours of baking, but crackers can be stored overnight in an airtight container. Place in low oven to re-crisp if necessary. To serve, tear crackers into pieces and place in a napkin-lined basket. Serve alone or with spreads or dips. Makes about 24 servings.

Posted to MM-Recipes Digest V4 #15 by AliWhitfie@... on Jul 2, 1999

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