Salatini are small flat, dry, crunchy and salty biscuits that are savoury and light golden brown in colour. They are perfect for your happy hour or as a snack. This is a salt & vinegar version of these typical biscuits, with a touch of Tuscany given by some dried herbs… INGREDIENTS:
250 g whole flour
150 ml tepid water
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp apple cider vinegar
2 tbsp nutritional yeast
1 tbsp dried herbs (oregano and thyme)
Pre-heat oven (175°C)
In a medium bowl, whisk together flour and, herbs & nutritional years. Add the oil, vinegar and water to the flour mixture. Mix until a soft, not too sticky dough is formed (add more water if needed). Sprinkle your work surface lightly with flour. Roll out the dough into a rectangle roughly (0,4 cm thick). Then use a cookie cutter of your desired shape and cut it out to biscuits. Transfer them on a baking sheet. Brush the surface of the biscuits very lightly with water. Prick with fork to prevent puffing up. Sprinkle sea salt over their surface. Bake for 12-15 minutes, until the edges are lightly browned.
Cool and enjoy! (You can store them in an air-tight container for 5/7 days).