Italian crackers


Flour — 175 g
Butter — 100 g
Cream 22% — 1 tbsp. l.
Salt — ½ tsp
Sugar — ½ tsp
Baking powder — ½ tsp
Oregano — 1 tbsp
Olives chopped — 1 tbsp
Sun-dried tomatoes, chopped — 1 tbsp


1. Sift flour, mix with salt, sugar and baking powder, chopped cold butter into crumbs.
2. Add the tomatoes, olives, oregano and a spoonful of cream, quickly knead the dough, roll it into a ball and put into the refrigerator for 30 minutes. — hour.
3. Roll out the dough thin layer, cut squares out of it.
4. Bake for 12 minutes crackers at a temperature of 200 degrees. If crackers during baking much browning, turn and brown the other side of them until golden.

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