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Spicy Olive Oil Coquants

(recipe, Anna Conley)

Introduction

http://www.farine-mc.com/2010/08/spicy-olive-oil-cookies.html "I can't tell you for how many cookies because I forgot to count them. But I had enough for two half-sheet pans and each pan must have contained 25, give or take. Clotilde makes them twice as thick and gets 25, so that sounds about right"

Introduction

(I can't tell you for how many cookies because I forgot to count them. But I had enough for two half-sheet pans and each pan must have contained 25, give or take. Clotilde makes them twice as thick and gets 25, so that sounds about right)

Introduction

(I can't tell you for how many cookies because I forgot to count them. But I had enough for two half-sheet pans and each pan must have contained 25, give or take. Clotilde makes them twice as thick and gets 25, so that sounds about right) For High Extraction Flour: (Clotilde uses "farine bise" a grade of flour which doesn't exist in this country. I used La Milanaise's organic sifted bread flour which contains more bran and germ than "farine bise" and is therefore more nutritious. It is hard to find here however. If you don't have access to it or another high-extraction flour, replace the 90 g high-extraction flour by 55 g all-purpose flour and 35 g whole wheat flour. You might also try substituting it by 90 g whole-wheat pastry flour but I can't guarantee the result as I haven't tested it. Let me know if you give it a shot)

Ingredients

1. 160 g unbleached all-purpose flour
2. 160 g unbleached all-purpose flour
3. 160 g unbleached all-purpose flour
4. 90 g high-extraction flour
5. 5 g aluminum-free baking powder
6. 80 g freshly grated aged Parmesan cheese
7. 80 g dry white wine
8. 80 g fruity extra-virgin olive oil
9. 5 g smoked Spanish paprika
10. 1 g cracked black pepper
11. 4 g salt

Steps

1. Pre-heat the oven to 356ºF/180º C and place a sheet of parchment paper on a baking sheet (my oven is small and I used two half-sheet pans)
2. In a bowl, mix the flours, the baking powder, the grated Parmesan cheese, the salt and the spices
3. Make a well in the middle and pour in the oil and the wine
4. Mix with a fork then knead briefly until the dough is smooth (don't overknead)
5. On a lightly floured surface, roll the dough out to a 0.5 cm-/0.2 inch disk (Clotilde rolls her dough out to a 2 cm-thickness, i.e. almost 0.8 inch, but I prefer thinner cookies)
6. With a sharp knife, cut out squares or diamonds 3 cm (1.2 inch) wide and place them on the prepared sheet-pans, taking care to leave some space between them
7. Bake for 15 minutes, then lower the oven temperature to 300ºF/150ºC and bake another 15 minutes, until the cookies are golden
8. Repeat with the other batch as necessary
9. Cool on a wire rack. Enjoy!