Date and Olive Oil Wine Crackers

READY IN: 45mins
Recipe by duonyte

From Whole Foods, who say that these crackers are ideal for serving with wine - no wine in them! The dates provide subtle sweetness. I have not tried these yet, but they look intriguing. Prep time does not include chilling time. Update: The WF website says this will work well using a gluten free flour mix instead of all-purpose.

Top Review by Lalaloula

Taste wise these crackers deserve the full 5 stars and more. They are sooo delish! Very fruity with a subtle hint of spice from the pepper. YUM! The texture is great, too. More like a cookie with a soft center and crunchy edges, but very good for dipping into all sorts of things or just nibbling on. :)
However I had great trouble working with the dough: I made half the recipe using slightly less oil than called for and the dough was so wet that I had to knead in about 1/2 cup more to make it resemble anything like cookie dough. It was still soft, but manageable then. I ended up freezing the dough for 1/2 hour to make it sliceable. That way it worked out well and I ended up with one of the best crackers Ive ever eaten, but getting there was a bit of a struggle.
I got about 30 crackers from half the recipe even though I sliced mine quite thickly.
THANK YOU SO MUCH for sharing this wonderful recipe here with us, with some tweaking its the bomb! :)
Made and reviewed for PRMR June 2011.

Ingredients Nutrition


  1. Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
  2. Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
  3. Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
  4. Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
  5. Preheat the oven to 350 deg F.
  6. Trim off the ends and cut into 24 slices.
  7. Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
  8. Cool.
  9. These can be made up to three days ahead and stored in an airtight container.

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