Olive Oil Wafers Recipe

1. Sift the flour, salt and baking powder into a food processor and stir in the rosemary. Add the water and oil and process until the ingredients just come together. Transfer to a lightly floured surface and knead the dough gently until it is smooth. Wrap in clingfilm and chill for 30 minutes.
2. Divide the dough into 8 equal pieces and roll them out on a lightly floured surface to a long, thin oval (as long as your baking sheet) and about 12 cm (5 inch) across. Transfer 2 to 2 large, lightly oiled baking sheets and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12-15 minutes until evenly golden. Transfer to a wire rack to cool. Repeat with the remaining dough. The biscuits will keep, stored in an airtight container, for up to 7 days.