Christmas Silver-Dusted Spanish Chocolate Olive Oil Crackers

What Makes This Special

Inspired by the classic ’torta de aceite’ from Andalusia, these elegant crackers are thin-and-crisp with a subtle olive oil flavor and delicate spices. For Christmas, they’re layered with high-quality dark chocolate, scattered with a touch of sea salt, and finished with a shimmering silver dust—making them beautiful, portable, and crowd-pleasing for a winter potluck.

Ingredients

These crackers rely on top-quality olive oil, excellent chocolate, and a touch of seasonal spice and citrus. The dough is slow-fermented for deeper flavor, while the chocolate and silver dust bring festive flair.

For the Dough:

• Bread flour & Whole wheat flour: Structure and a hint of earthiness.
• Olive oil: Richness, crispness, and authentic Spanish flavor.
• Yeast, water & sugar: For leavening and a light, shattering crunch.
• Salt: Balances and enhances flavor.
• Orange zest, cinnamon & anise: For a subtle holiday aroma.

For the Chocolate Layer:

• Dark chocolate: Rich, bittersweet, and offsets the olive oil.
• Neutral oil: Makes chocolate set with a glossy finish.
• Edible silver dust/leaf: For holiday sparkle.
• Coarse sea salt & optional toppings: Flavor and texture.

Instructions

Step 1: Make and Ferment the Dough (1-2 hours)

In a large bowl or the bowl of a stand mixer, combine bread flour, whole wheat flour, sugar, salt, instant yeast, cinnamon, and anise. Stir in orange zest. Add warm water and olive oil. Mix with a dough hook or by hand until a shaggy dough forms (about 2 minutes). Knead (by mixer on medium for 5 minutes or by hand for 8 minutes) until smooth and elastic. Shape into a ball, cover with plastic wrap, and let rise in a warm place until doubled in size (about 1-1.5 hours).

Step 2: Punch Down and Rest (20 minutes)

Gently deflate the dough. Turn onto a lightly floured surface, knead briefly, then cover with a towel and let rest for 20 minutes—this relaxes the gluten for easier rolling later.

Step 3: Roll Out and Shape Crackers (30 minutes)

Preheat oven to 190°C (fan 180°C). Line two large baking sheets with parchment. Divide dough into four pieces. Working with one piece at a time (keep the rest covered), roll out on a lightly floured surface to a very thin rectangle, about 1–2mm thick. Cut into 5x10cm rectangles using a sharp knife or pastry wheel. Transfer to prepared sheets, spacing slightly apart.

Step 4: Brush, Prick, and Bake (20-25 minutes per batch)

Lightly brush each cracker with olive oil. Prick all over with a fork (prevents bubbles). Sprinkle with a pinch of coarse sea salt. Bake for 12–15 minutes until deeply golden and crisp—rotate trays for even browning. Cool completely on a wire rack. Repeat with all dough.

Step 5: Prepare and Apply Chocolate (20 minutes active, plus 45 minutes chilling)

Melt chocolate with neutral oil in a heatproof bowl set over barely simmering water or in 20-second microwave bursts, stirring until smooth. Once crackers are cool, spread a thin layer of chocolate over the top of each using an offset spatula. Place on parchment-lined trays. While chocolate is still wet, dust lightly with edible silver using a fine sieve (or gently apply silver leaf). Sprinkle with extra salt or chosen toppings. Chill until set (about 45 minutes).

Step 6: Presentation and Packing

Arrange in a single layer between parchment in a festive, rigid tin or box for transport. They’ll look like glimmering edible jewels on the potluck table!

Pro Tips

• Use the best olive oil you can afford: This is the backbone of authentic flavor.
• Roll thinly for crispness: Thicker crackers will be chewy, not shattering—use an even, firm pressure.
• Apply chocolate thinly: Too much will overwhelm the cracker; a delicate layer is elegant and portable.

Troubleshooting

Crackers are soft after baking? Return them to the oven for a few more minutes. They must be completely crisp before adding chocolate.

Chocolate won’t set? Increase fridge time or place in the freezer briefly. Ensure chocolate isn’t too thick.

Variations

• Spiced Honey Drizzle: Instead of chocolate, drizzle with spiced honey and scatter with chopped pistachios.
• Cocoa Crackers: Add 20g Dutch cocoa powder to the dough for a double-chocolate version.
• Citrus Ginger: Swap orange zest for lemon and top with chopped candied ginger under the chocolate.

Storage

Store in an airtight container, layered with parchment, at cool room temperature for up to 5 days. If stacked, place a sheet of parchment between layers to protect the chocolate. Avoid humidity to preserve crispness.