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Conrnicabra Olive Oil Biscuits-min.jpg

Olive Oil Crackers

Prep 40 minutesCooking 15 minutes10 people

We used Cornicabra Extra Virgin Olive Oil for these crackers as this oil has slightly more bite and a peppery flavour to it. An infused oil such as Lemon or Garlic oil would also be interesting flavour profiles to use. These crackers pair extremely well with our Pear Chutney and a strong mature cheddar cheese.



15 minutes


Winter Recipes

Dessert Recipes

Dairy Free Recipes

Vegan Recipes





200g plain flour

80g oats, blitzed in a food processor (or fine oatmeal)

½tsp salt

¼tsp baking powder

90ml water

45ml Cornicabra Extra Virgin Olive Oil

1 egg beaten, to wash (you can use a vegan milk alternative for the same effect)


  1. In a large bow,l combine the dry ingredients together. In a separate bowl combine the wet ingredients together and then slowly add to the dry ingredients, bringing together to form a dough.
  2. Knead the dough for one minute, then cover and chill in the fridge for 30 minutes.
  3. Heat your oven to 170C/Fan 150C/Gas Mark 3.
  4. Cut the dough into two, then on a clean, floured surface, roll one piece of the dough out as thin as possible.
  5. Using a pizza cutter, or your chosen cutter, cut the dough into crackers. Place the prepared biscuits onto a baking tray with baking parchment. If you are using a circular cutter keep the scraps, roll out and cut again. Repeat with the remaining piece of dough.
  6. With a pastry brush, egg (or milk) wash all the biscuits, then place in the oven and cook for 10-15 minutes until golden and crisp. Remove and allow to cool. They will keep for up to a week in an airtight container.

Included in this Recipe

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.