Light Crispy Christmas Trees (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour, spooned and leveled
02 -
1 1/2 teaspoons granulated sugar
03 -
3/4 teaspoon kosher salt
04 -
1/2 cup plus 2 tablespoons room temperature water
05 -
2 tablespoons olive oil
→ Topping
06 -
Olive oil for brushing
07 -
Flaky salt for sprinkling
# Instructions:
01 -
Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
02 -
In a medium bowl, combine all-purpose flour, granulated sugar, and kosher salt.
03 -
Add water and olive oil to the dry mixture and stir with a spatula until a shaggy dough forms.
04 -
Turn the dough out onto a clean surface and knead for about 5 minutes until smooth and elastic.
05 -
Cover the dough with a clean kitchen towel and let it rest at room temperature for 15 minutes.
06 -
Divide the dough in half. Roll each portion out to approximately 1/16 inch (1.5 mm) thickness, lightly dusting with flour only if necessary to prevent sticking.
07 -
Use a Christmas tree cookie cutter to cut shapes as close together as possible. Place the cut shapes on the prepared baking sheet.
08 -
Pierce each cracker several times with a fork to prevent puffing. Brush lightly with olive oil and sprinkle with flaky salt.
09 -
Bake for 6 to 8 minutes, rotating the tray halfway through for even browning. Remove when edges are lightly browned and crisp, watching carefully to avoid burning.
10 -
Allow crackers to cool on the baking sheet; they will harden as they cool.
# Notes:
01 -
Resting the dough improves elasticity and rolling ease. Avoid re-rolling scraps as the dough loses structure.
02 -
Keep a close watch during the final baking minutes as crackers can burn quickly due to high oven temperature.