These slightly puffed, crisp crackers don't need to be dunked or
spread with anything. They're perfectly delicious on their own and work
well cut into festive shapes, such as trees, stars and snowmen.
Ingredients:
1 cup (250 mL) grated Parmesan cheese, (4 oz/125 g)
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) cornmeal
1/2 tsp (2 mL) crushed fennel seeds
1/4 tsp (1 mL) baking powder
1/8 tsp (0.5 mL) cayenne pepper
1/4 cup (50 mL) cold salted butter, cubed
1/4 cup (50 mL) cold water
3 tbsp (45 mL) pitted, drained oil-cured black olives, finely chopped
1 egg white, beaten
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) cornmeal
1/2 tsp (2 mL) crushed fennel seeds
1/4 tsp (1 mL) baking powder
1/8 tsp (0.5 mL) cayenne pepper
1/4 cup (50 mL) cold salted butter, cubed
1/4 cup (50 mL) cold water
3 tbsp (45 mL) pitted, drained oil-cured black olives, finely chopped
1 egg white, beaten
Preparation:
In food processor or bowl, mix together Parmesan cheese,
flour, cornmeal, fennel seeds, baking powder and cayenne pepper. Pulse
or cut in butter with pastry blender or 2 knives until in coarse crumbs.
Add water; pulse just until dough starts to come together.
Turn out onto lightly floured surface; sprinkle with olives and knead to form smooth dough and incorporate olives. Cut in half; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) circle. Using 2-1/2-inch (6 cm) round, star or other cookie cutter, cut out shapes, rerolling and cutting scraps. Transfer shapes to greased or parchment paper–lined baking sheets. Brush lightly with egg white.
Bake in 400°F (200°C) oven until golden, 8 to 10 minutes. Transfer to racks and let cool. (Make-ahead: store in airtight container for up to 1 week or freeze for up to 1 month.)
Turn out onto lightly floured surface; sprinkle with olives and knead to form smooth dough and incorporate olives. Cut in half; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) circle. Using 2-1/2-inch (6 cm) round, star or other cookie cutter, cut out shapes, rerolling and cutting scraps. Transfer shapes to greased or parchment paper–lined baking sheets. Brush lightly with egg white.
Bake in 400°F (200°C) oven until golden, 8 to 10 minutes. Transfer to racks and let cool. (Make-ahead: store in airtight container for up to 1 week or freeze for up to 1 month.)
Servings: 60
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