Thursday, 31 December 2015

A língua de gato,Um novo bolacha seco salgada


Has the cat got your tongue? It is an expression we use in England about someone who remains silent when they are expected to speak.When you serve up these savoury beauties I guarantee that the cat will have all your guests tongues.They will be at a loss for words and be gagging for more.
I have made these on many an occasion,but only realised this time how much they might be related to the French classic, langue de chat.My version is loosely inspired by an original Ottolenghi recipe, but by the time I have 'deliberated, cogitated and digested' his recipe, it bears little resemblance to the original.Ones first reaction to these "crackers" is one of surprise but served with dips and cheese they become quite an addictive snack.Beware they are very fragile,so handle them carefully.,or you´ll be crying out Oh crumbs.

Flor de sal, thyme and olive oil crackers
Makes 32

250g plain flour, plus extra for dusting
1 tsp baking powder
115ml water
25ml olive oil,plus extra for brushing
1/2 tsp Flor de sal
2 tsp dried thyme
1 tsp smoked picante paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
Generous sprinklings of Flor de sal mediterranica 

In a large bowl,mix together all the ingredients except the flor de sal to form a soft dough.You can do this by hand or in a processor fitted with a dough hook Work the dough until you get a firm consistency,then cover with cling film and leave to rest in the fridge for 1 hour.
Heat the oven to 220c/gas mark 7.Turn the dough out onto a clean work surface or board.Have a bowl of flour ready at your side for dusting.Use a large sharp knife to cut  off walnut sized pieces (roughly 15g each) from the dough. Roll out each piece as thinly as possible with a rolling pin,dusting with plenty of flour as you go.They should end up looking like long oval tongues,almost paper thin.
Place the crackers on a tray lined with baking parchment.Brush them with plenty of olive oil and sprinkle generously with Flor de sal. Bake for about 6 minutes,until crisp and golden.

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