A personal love affair with extra virgin olive oil, one of nature’s most complete foods, gave rise to this heavenly recipe. The flavours are rich but the crackers are light and delicious. Spelt flour, an ancient grain that is often easier on the digestive system for those who are typically troubled by a traditional white wheat flour, is the main player in this recipe. When teamed with olive oil and fennel seed the ingredients and flavours are perfectly balanced and wholesome, making these crackers the perfect accompaniment to a cheeseboard, dip plate or simply for a delicious home baked, savoury hit.
Olive Oil, Fennel Seed and Spelt Crackers
DF : SF : Vegetarian
3 cups spelt flour
1 teaspoon sea salt, plus extra for garnish
⅓ cup water
2 large free range eggs, whisked
¼ cup + 2 tablespoons extra virgin olive oil
1 tablespoon fennel seeds or fresh thyme, chopped
Preheat oven to 160C and line two large baking trays with greaseproof paper.
Add flour, sea salt, water, eggs, extra virgin olive oil, and 1 tbsp fennel seeds to a large bowl and mix until dough is formed.
Split the dough in two. Place one ball of dough on a large piece of baking paper or floured bench, place another sheet of baking paper on top and roll out* dough to approximately 5mm thickness. Score gently with a knife to desired size of crackers. Repeat with remaining dough.
Place in oven and bake for 50-55 minutes. Once cooked brush the warm crackers with a some additional extra virgin olive oil and a pinch of sea salt. Allow crackers to cool completely then break the sheets of crackers apart along the score marks.
Serve with a selection of dips, olives and cheese as you wish. Store in an airtight container for up to two weeks.
*If you don’t have a rolling pin you can use the side of a wine bottle (wiped before use) or a uniformly shaped water glass to roll your dough.
Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.