FENNEL ORANGE CRACKERS
1 cup unbleached all-purpose flour
½ cup whole-wheat flour plus more for dusting
1 teaspoon kosher salt plus more for sprinkling
¼ cup extra-virgin olive oil
Zest of 1 navel orange plus ¼ cup freshly squeezed orange juice
2 tablespoons water
1 teaspoon fennel seeds
Line two cookie sheets with parchment paper.
In a bowl, stir the flours and salt together until combined; make a well in the center with your hand. In another small bowl, whisk the olive oil, zest,
orange juice, and water together and pour into the flour well. Using a fork, pull the flour into the liquid, whisking constantly, until the flour has absorbed
most of it. Using your hands, knead the dough in the bowl until it comes together. Transfer the dough to a lightly floured counter and knead just until
it will hold together in a ball. Wrap it tightly in plastic wrap and let the dough rest for 30 minutes.
Preheat the oven to 325ºF.
Cut the dough in half. With a rolling pin on a lightly floured surface (dusted with whole-wheat flour), roll one half of the dough as thin as possible,
about 1/16-inch thick. Sprinkle half the fennel seeds evenly over the dough and roll the rolling pin over it a couple of times to adhere the seeds. The
dough can be cut into small round crackers with a cookie cutter, or rectangles or squares with a sharp knife. Transfer the cut dough to a baking sheet;
gather up the scraps, reroll, and keep cutting crackers until the dough is used up. Repeat with the remaining dough half.
Transfer the sheets to the oven and bake, switching them halfway through, until light golden brown and crisp, about 15 minutes. Remove from the oven and
cool the crackers completely on the sheets.
Once they're cool, serve them with your favorite dip or soft cheese.
Note: The crackers can be stored in an airtight container or plastic bag up to 1 week.
What makes this recipe really sing:
I just love the combination of fennel and orange; I have it together in salads all the time. This ridiculously simple recipe for homemade crackers turns
that combination into something crunchy and wonderful to serve with wine or cocktails along with some soft cheese and olives.
What to toss in if you have it:
You can use any type of small seeds--poppy seeds, celery seeds, or sesame seeds--to sprinkle on these easy crackers. You can also sprinkle a light dusting
of finely grated pecorino on the dough just before baking. Spread some fresh ricotta on it with a little more orange zest, and you'll be a star at your
cocktail party.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
1 cup unbleached all-purpose flour
½ cup whole-wheat flour plus more for dusting
1 teaspoon kosher salt plus more for sprinkling
¼ cup extra-virgin olive oil
Zest of 1 navel orange plus ¼ cup freshly squeezed orange juice
2 tablespoons water
1 teaspoon fennel seeds
Line two cookie sheets with parchment paper.
In a bowl, stir the flours and salt together until combined; make a well in the center with your hand. In another small bowl, whisk the olive oil, zest,
orange juice, and water together and pour into the flour well. Using a fork, pull the flour into the liquid, whisking constantly, until the flour has absorbed
most of it. Using your hands, knead the dough in the bowl until it comes together. Transfer the dough to a lightly floured counter and knead just until
it will hold together in a ball. Wrap it tightly in plastic wrap and let the dough rest for 30 minutes.
Preheat the oven to 325ºF.
Cut the dough in half. With a rolling pin on a lightly floured surface (dusted with whole-wheat flour), roll one half of the dough as thin as possible,
about 1/16-inch thick. Sprinkle half the fennel seeds evenly over the dough and roll the rolling pin over it a couple of times to adhere the seeds. The
dough can be cut into small round crackers with a cookie cutter, or rectangles or squares with a sharp knife. Transfer the cut dough to a baking sheet;
gather up the scraps, reroll, and keep cutting crackers until the dough is used up. Repeat with the remaining dough half.
Transfer the sheets to the oven and bake, switching them halfway through, until light golden brown and crisp, about 15 minutes. Remove from the oven and
cool the crackers completely on the sheets.
Once they're cool, serve them with your favorite dip or soft cheese.
Note: The crackers can be stored in an airtight container or plastic bag up to 1 week.
What makes this recipe really sing:
I just love the combination of fennel and orange; I have it together in salads all the time. This ridiculously simple recipe for homemade crackers turns
that combination into something crunchy and wonderful to serve with wine or cocktails along with some soft cheese and olives.
What to toss in if you have it:
You can use any type of small seeds--poppy seeds, celery seeds, or sesame seeds--to sprinkle on these easy crackers. You can also sprinkle a light dusting
of finely grated pecorino on the dough just before baking. Spread some fresh ricotta on it with a little more orange zest, and you'll be a star at your
cocktail party.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
