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1
Combine the flour and salt in a bowl and make a well in the center.
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2
In a separate bowl, whisk together the olive oil and buttermilk and add to the flour mixture.
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3
Using a fork or whisk, combine the wet and dry ingredients until you dont see any more flour.
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4
Place the dough in a plastic baggie and refrigerate for about 1 hour.
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5
Preheat oven to 350 degrees F.
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6
Roll out the dough on a floured surface to approximately a 1/4 thickness and begin cutting any shape desired.
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7
You can re-roll the scraps and continue cutting shapes.
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8
If the re-rolled dough begins to break apart, let rest on the counter for a couple of minutes.
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9
The olive oil will begin to seep out again and relax the dough so you can re-roll.
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10
Place the cut-out crackers on a baking sheet lined with parchment paper, sprinkle with grated Parmesan cheese and bake in a preheated 350 degrees F oven for approximately 35-40 minutes or until lightly golden brown.
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11
You can place the shapes fairly close together on the sheet pan because this dough will not spread in the oven.
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12
This recipe is easily doubled if youre making a top and bottom crust for a tart.
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13
If youre cutting out shapes, this amount will yield anywhere from 1 to 2 dozen crackers depending on the size of cutter.
