These crackers are wonderfully crisp, so one dough ball – divided, stretched, and rolled very thin – will go a long way. This sweet lemon, cinnamon and olive oil cracker recipe makes three sheets of crackers, which are perfect served up with some ice cream or Italian gelato as an easy and elevated dessert for your pizza party.
Ingredients
- Finely grated zest of 1 lemon
- 1 tsp ground cinnamon
- 3.5 oz golden granulated sugar
- 1 dough ball (use the best ever pizza dough recipe), at room temperature
- Extra virgin olive oil, to stretch and roll the dough
The Homes & Gardens method
- Pre-heat the over to 400°F, gas mark 7.
- Pulse the lemon zest, cinnamon and sugar together in the small bowl of a food processor for about 20 seconds.
- Divide the dough into three pieces. Keeping the other two pieces covered and using oiled hands, stretch one piece of dough into a rough square until it is about 0.4 inches thick.
- Roll the square out further between two large, lightly oiled sheets of greaseproof paper or silicone baking mats, using firm pressure until the dough is so thin you can almost see through it. You should have a rough rectangle.
- Transfer the dough and sheets or mats to a baking sheet. Carefully peel away the top layer.
- Dredge the dough’s surface with sugar and bake the whole wafer on the lower layer of paper for 10-12 minutes until pale brown and crisp.
- Cool before breaking into uneven shards. Repeat with the remaining 2 pieces of dough.
- Dredge with sugar and serve with ice cream and berries. The wafer may be made up to 3 days in advance and stored in an airtight container in a cool place.
You might want to invest in some Silicone baking mats like these from Amazon, which are ideal for transferring your cracker sheets straight to the oven.
