Savory Valentine’s Heart Crackers

Combine the flour and salt in a bowl and make a well in the center. In a separate bowl, whisk together the olive oil and buttermilk and add to the flour mixture. Using a fork or whisk, combine the wet and dry ingredients until you don’t see any more flour. Place the dough in a plastic baggie and refrigerate for about 1 hour.

Preheat oven to 350ºF.

Roll out the dough on a floured surface to approximately a 1/4″ thickness and begin cutting any shape desired. You can re-roll the scraps and continue cutting shapes. If the re-rolled dough begins to break apart, let rest on the counter for a couple of minutes. The olive oil will begin to seep out again and relax the dough so you can re-roll.

Place the cut-out crackers on a baking sheet lined with parchment paper, sprinkle with grated Parmesan cheese and bake in a preheated 350ºF oven for approximately 35-40 minutes or until lightly golden brown. You can place the shapes fairly close together on the sheet pan because this dough will not spread in the oven.

This recipe is easily doubled if you’re making a top and bottom crust for a tart. If you’re cutting out shapes, this amount will yield anywhere from 1 to 2 dozen crackers depending on the size of cutter.