| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Crackers |
24 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 2 |
tb |
Baking powder |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Finely chopped fresh sage |
| 1 |
c |
Milk |
| 3/4 |
c |
Extra-virgin olive oil; divided |
|
|
Coarse salt |
|
|
Additional flour for rolling |
INSTRUCTIONS
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 1/2 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@aol.com on Jul 2, 1999
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