Receita Solta

Crispy Olive Oil Biscuits with Aromatic Seeds

The perfect crunch for your pâtés and cheeses.

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Equipe Receita Solta

Crispy Olive Oil Biscuits with Aromatic Seeds
Prep Time20 min
Cook Time18 min
ServingsApproximately 30-35 units
DifficultyEasy
Calories75 kcal

Resumo para quem tem pressa

"These rustic Mediterranean-inspired crackers use a simple dough of flour, water, and extra virgin olive oil, rolled out thinly and sprinkled with aromatic seeds. Baked until golden and brittle, they are perfect to accompany cheeses, spreads, and antipasti."

Discover the secret of fine and crispy cookies, ideal to accompany your favorite spreads and cheeses, with a rustic and artisanal touch that delights everyone.

O Que Você Precisa Saber

- Opening the dough to a uniform millimeter thickness of 1 to 2 mm is the secret to a crispy and dry crunch. - The extra virgin olive oil in the composition gives a fruity aroma and lubricates the dough, dispensing with chemical or biological leavening agents. - Resting under refrigeration for 30 minutes relaxes the gluten network of the flour, preventing shrinkage during stretching.

Ingredients

Ingredients

  • 2 cups (240g) All-purpose flour
  • 1/4 cup (60ml) + extra for brushing Extra virgin olive oil
  • 1/2 cup (120ml) Ice water
  • 1 teaspoon Fine sea salt
  • 1 tablespoon (optional) Sesame seeds
  • 1 tablespoon (optional) Poppy seeds
  • a gosto (to finish, optional) Flaky sea salt

Instructions

Instructions

1

Em uma tigela grande, combine a farinha de trigo e o sal marinho fino. Esta etapa garante que os ingredientes secos estejam bem distribuídos, essencial para uma massa homogênea. Reserve um espaço no centro para os líquidos.

2

Add the extra virgin olive oil and half of the ice-cold water to the center of the dry ingredients. Mix with your fingertips or a spoon, incorporating the flour gradually. Use ice water to control gluten development.

3

Continue adding the remaining water, little by little, until the dough comes together. Form a ball and knead lightly on a clean surface for about 2-3 minutes, just until smooth. Avoid over-kneading to maintain the lightness of the cracker.

4

Flatten the dough into a disk, cover with plastic wrap, and refrigerate for at least 30 minutes. Resting is crucial to relax the gluten, making it easier to roll out the dough and preventing it from shrinking when laminated.

5

Preaqueça o forno a 180°C (350°F). Divide the dough into 2-3 portions. On a lightly floured surface, roll out each portion of the dough as thin as possible, to about 1-2 mm thick. A pasta maker can be useful here for uniformity.

6

Transfira a massa laminada para uma assadeira forrada com papel manteiga. Pincele levemente com azeite de oliva e polvilhe com as sementes (gergelim, papoula) e sal marinho em flocos, se desejar. Use um cortador de pizza ou faca para cortar em quadrados ou retângulos do tamanho desejado.

7

Asse por 15-20 minutos, ou até que os biscoitos estejam dourados e crocantes. O tempo exato varia conforme a espessura da massa e o forno. Fique atento para evitar que queimem, pois a massa fina assa rapidamente.

8

Remove from the oven and let cool completely in the pan before breaking into individual pieces. They will become even crispier as they cool. Store them in an airtight container to preserve the texture and flavor for longer.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Crispy Olive Oil Biscuits with Aromatic Seeds com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Use a heavy rolling pin and work on parchment paper to get the sheet as thin as possible. - Press the sesame and poppy seeds lightly with the rolling pin over the dough brushed with olive oil so they stick when baking. - Pierce the laminated surface with the tines of a fork to prevent the formation of large irregular air bubbles in the oven.

Variations

- Incorporate finely chopped fresh rosemary leaves into the flour to obtain cookies with a Tuscan wild aroma. - Add fine red pepper flakes to dough for slightly spicy crackers that pair well with beer. - Add a tablespoon of very finely grated Parmesan cheese over the dough before rolling it for the last time.

Substitutions

- O gergelim e a papoula podem ser substituídos por sementes de chia, linhaça dourada, cominho em grão ou sementes de erva-doce. - O sal marinho em flocos pode ser substituído por flor de sal fina polvilhada com parcimônia antes de levar para assar. - A farinha de trigo comum pode ter até metade do peso substituída por farinha de trigo integral fina para mais fibras.

How to Store

Store in a glass jar with an airtight seal in a dry place for up to 10 days. If they lose crispness, reheat in the oven for 3 minutes.

Can You Freeze It?

Freeze the raw dough in a disc wrapped in plastic wrap for up to 2 months. Defrost in the refrigerator before opening with the rolling pin.

What to Serve With

Serve with boards of aged cheeses, chickpea hummus, seasoned dry curd, marinated olives, or homemade pâtés.

Frequently Asked Questions

Como garantir que os biscoitos assem por igual sem queimar as bordas?

Mantenha espessura idêntica em toda a assadeira e retire primeiro os biscoitos das beiradas se dourarem antes do centro.

How to cut the cookies into perfect shapes?

Use a pizza cutter or sharp knife on the dough already in the pan before baking, marking regular lines.

Por que meus biscoitos ficaram duros em vez de crocantes e quebradiços?

A massa foi aberta grossa demais ou sovada em excesso, ativando o glúten; abra com espessura translúcida e sove apenas até ligar.

Posso utilizar azeite comum em vez de extravirgem?

Pode ser utilizado, contudo o azeite extravirgem aporta notas aromáticas de azeitona essenciais para o perfil de sabor do cracker.

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