Sage Biscuits (Crackers)

These biscotti are made with bread dough and poked with a fork so that they do not rise, and baked twice to make them crisp. Biscotti will remain crisp if stored in an airtight container for about 2 weeks.

30 g/1 oz/2 tbsp fresh yeast
240 ml/8 fl oz/1 cup lukewarm water
360 g/12 oz/3 cups plain (all-purpose) flour
6 tbsp extra virgin olive oil
6 tbsp finely chopped fresh sage
Salt

Dissolve the yeast in the water for about 10 minutes. Put the flour in a bowl. Pour in the yeast mixture and half of the oil. Add the sage and mix with a fork in a circular motion until everythin is well belended. Transfer the dough to a work surface and knead with the hell of your palms until smooth and elastic. Shape into a ball. Put the dough in a floured bowl and cover with cling film (plastic wrap) and let rise for about 1 hour until doubled in volume.

Preheat the oven to 200 °C/400 °F/Gas 6. Knock back (punch down) the dough on a floured work surface. Flatten with a rolling pin and roll into a rectangle about 0.2 cm/1/8 in thick.
Cover the base of a baking sheet with parchment paper, then transfer the dough rectangle on to it. Using a knife, score 5 cm/2 in squares into the dough and prick with a fork. Brush the top with the rest of the oil and sprinkle with salt. Bake in the oven for about 15 minutes. Remove from the oven ad separate the biscuits (crackers) completely with a knife. Return to the oven for a further 5 minutes. Let cool on a wire rack completely before serving.
Makes 30.

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