Lavoche

Lavoche

By
From
A la Grecque
Makes
50
Photographer
Mark Roper

Lavoche are crunchy dry biscuits that can be served with cheese or quince paste, with mezze or crumbled into a salad. They will last a week in an airtight container.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon baking powder
1/2 teaspoon sea salt flakes
2 tablespoons sesame seeds, poppy seeds or coarsely ground black pepper
250ml milk
1 teaspoon extra virgin olive oil
2 tablespoons sesame seeds
or 2 tablespoons poppy seeds
or 2 tablespoons coarsely ground black pepper

Method

  1. Sift the flour into the bowl of a food processor with the baking powder, salt and seeds or pepper. Dissolve the sugar in the milk. Add to the dry ingredients together with the olive oil. Whiz until the mixture combines to form a ball. Wrap in clingfilm and refrigerate for 1 hour.
  2. Preheat the oven to 180ºC and lightly oil a baking tray.
  3. Divide the dough into 6 pieces and roll out into very thin sheets or use a pasta machine, working it through the settings. Lift the sheets onto the tray and cut into triangles with a sharp knife or pizza cutter. Bake for 15 minutes in batches, until crisp and golden. Transfer to a wire rack to cool before serving, or store in an airtight container.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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