⏰ Prep 10 mins • Bake 15 mins ⠀⠀
👶🏼 Suitable from 6 months. For under 1’s - shape the crackers into finger-length strips so they are easy to hold
🌱 Vegetarian • Vegan option
❄️ Store in an airtight container for 4-5 days, or you can freeze the uncooked dough or the cooked crackers for up to 3 months
These olives and chia seeds homemade crackers are easy to make and a great afternoon snack all the family will enjoy!
80g unsalted or salted butter (I used vegan)*
50g grated Parmesan or cheddar (can be substitute with dairy free cheese)
80g pitted olives (chopped)
2 tbsps chia seeds (you can leave it out if you wish)
*Note: use unsalted butter for young babies
Add all the ingredients to your food processor and pulse until the dough comes together with a few small olives chunks.
Tip the dough out onto your work surface, it’ll form into a ball easily. (If the dough is too sticky, wrap it with some cling film and refrigerate for approximately 30 minutes, for a best texture, easily to work with)
On a non sticky baking paper (I used a silicone baking mat) flat the dough with a rolling pin (approximately 3-4mm thick) and cut it using a cookie cutters.
Any excess dough, gather up and re-roll.
Bake at 180° in a fan oven for 15 minutes until crisped up.
Let the crackers cool.
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