Rosemary & Green Olive Slice-&-Bake Crackers

Rosemary & Green Olive Slice-&-Bake Crackers

There’s nothing better than buttery crackers baked at a moment’s notice. My advice: Keep a log of these slice-and-bake beauties stashed in the freezer for last-minute gatherings. Just thaw them in the fridge for 1 hour before slicing and baking. Yield 35 crackers.
Ingredients:

1 cup (250 mL) all-purpose flour
2 tsp (10 mL) finely chopped rosemary
1 1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) baking powder
1/2 cup (125 mL) cold unsalted butter, finely grated
1/4 cup (60 mL) chopped Castelvetrano olives, patted 

   dry
1 tbsp (15 mL) cold water
1 egg
2 tbsp (30 mL) poppy seeds

Directions:

Whisk flour with rosemary, sugar, salt and baking powder in a medium bowl. Add butter and olives, tossing to coat. Drizzle water overtop, then knead together until dough is smooth, about 1 minute.

 
Roll dough into a 7-inch (18-cm) long log. Transfer to a large piece of plastic wrap and wrap tightly. Roll ends of plastic wrap to force out any air pockets. Transfer to freezer. Freeze until firm, about 45 minutes.
 
Meanwhile, arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two large baking sheets with parchment.
 
Whisk egg in a small bowl. Place poppy seeds on a large plate.
 
When dough is chilled, brush log with egg, then transfer to plate and roll in poppy seeds until covered. Cut log into 1/8-inch (3-mm) thick slices. Arrange on prepared baking sheets.
 
Bake, switching and rotating trays halfway through, until tops are light golden-brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week.