Sage crackers
24 Servings
Ingredients
| Quantity | 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 |
| Coarse salt | ||
| Additional flour for rolling | ||
Directions
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