Olive oil and seed crackers from Chocolate & Zucchini by Clotilde Dusoulier

  • all-purpose flour
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  • fine semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now
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  • Serves : 150

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on February 01, 2015

    I've been hesitant when someone claims that crackers are so simple to make, why buy them? But now I think they must be talking about a recipe like this one. The dough comes together in a matter of minutes, and using the pasta roller was a genius way to roll out the dough exactly so (it's much faster than rolling pasta), leading to evenly baked, completely crispy crackers. And they taste great, to boot! These crackers are delicate, but still strong enough to support a good topping. I served them with Heidi Swanson's white bean and almond spread, but also found that smoked trout was a perfect pairing.

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