Date and Olive Oil Wine Crackers
"From Whole Foods, who say that these crackers are ideal for serving with wine - no wine in them! The dates provide subtle sweetness. I have not tried these yet, but they look intriguing. Prep time does not include chilling time. Update: The WF website says this will work well using a gluten free flour mix instead of all-purpose."
photo by Jostlori
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
24 crackers
ingredients
- 2 cups all-purpose flour
- 1 cup pitted dates, chopped
- 1 teaspoon orange zest
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon baking powder
- 1⁄4 cup extra virgin olive oil
- 3 eggs
directions
- Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
- Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
- Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
- Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
- Preheat the oven to 350 deg F.
- Trim off the ends and cut into 24 slices.
- Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
- Cool.
- These can be made up to three days ahead and stored in an airtight container.
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Reviews
-
These are really good crackers! I did have a problem with the dough being a bit crumbly, so it was hard to shape into a log. But they sliced ok and are absolutely delicious! They're a bit on the sweet side, so don't go well with some cheeses. I personally loved them just solo. Thanks for sharing! -
Taste wise these crackers deserve the full 5 stars and more. They are sooo delish! Very fruity with a subtle hint of spice from the pepper. YUM! The texture is great, too. More like a cookie with a soft center and crunchy edges, but very good for dipping into all sorts of things or just nibbling on. :)<br/>However I had great trouble working with the dough: I made half the recipe using slightly less oil than called for and the dough was so wet that I had to knead in about 1/2 cup more to make it resemble anything like cookie dough. It was still soft, but manageable then. I ended up freezing the dough for 1/2 hour to make it sliceable. That way it worked out well and I ended up with one of the best crackers Ive ever eaten, but getting there was a bit of a struggle.<br/>I got about 30 crackers from half the recipe even though I sliced mine quite thickly. <br/>THANK YOU SO MUCH for sharing this wonderful recipe here with us, with some tweaking its the bomb! :)<br/>Made and reviewed for PRMR June 2011.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
