Argan Oil Crackers

Argan Oil Crackers A

My first taste of argan oil was at school; my food tech teacher gave me some to try and I fell in love with it.  A few years later, I bumped into (well in the twittersphere) Dana, founder of Arganic, a company which sells organic argan oil in the UK. I was reunited with the golden oil and made these crackers to parade the unique and beautiful flavour of argan oil. I like to think of argan oil as a spicy version olive oil, just as versatile and incredibly good for you!

Argan Oil Crackers

Makes about 50

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  • 250g plain flour
  • pinch salt
  • 50g toasted sesame seeds
  • 50g ground almonds
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground star anise
  • 60ml argan oil
  • 2 tablespoons honey
  • about 120ml lukewarm water


Sift the flour into a mixing bowl and stir in the salt, sesame seeds, ground almonds, cinnamon and star anise. Mix the argan oil, honey and water in a jug, then add to the bowl and mix together to create a slightly sticky dough. Knead the dough for a few minutes on a lightly oiled surface until smooth then return to the bowl, cover with cling film and leave to rest for twenty minutes. Preheat the oven to 200°C (190°C fan)/400°F/gas mark 6 and line three baking trays with non-stick baking paper.

Lightly oil the work surface then roll one-third of the dough (keep the other two-thirds covered) until very thin (as thin as possible, in fact). Use a pizza wheel or sharp knife to cut the dough into 3cm x 8cm rectangles and arrange the rectangles on one of the lined trays. Bake in the preheated oven for 5-8 minutes until golden brown all over and crisp to the touch. Leave to cool on a wire rack. Repeat with the other two-thirds of dough.


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