A couple of months ago I made Cheddar Parmesan crackers (with a soundtrack) and yesterday I decided to repeat the recipe – but this time I decided to make them thicker and to top them with olives. And I love when a couple of simple changes can completely transform a recipe from one thing to another.

Before, these little guys were crispy and snapped with flavor. With this new version, they're soft and salty with a little more spice.

Cheddar Olive Crackers

2 cups of flour

1 tablespoon of unsalted butter, melted

1 tablespoon of olive oil

1 teaspoon of kosher salt

½ cup of shredded parmesan cheese

¾ cup of shredded sharp cheddar cheese, reserve a ¼ cup (I used Cabot's Seriously Sharp.)

2/3 cup of warm water

1 teaspoon of dry mustard

1½ teaspoons of cayenne

¼ cup of chopped green olives

Preheat the oven to 375 degrees.

Mix together the flour, butter, olive oil, kosher salt, water, parmesan and a ½ cup of the cheddar cheese. Knead the dough on a lightly floured surface for 5 minutes. Then divide the dough in half and pull out 2 sheet pans. Roll the dough out on each pan until it's about 1/4 inch thick. Then, using a pastry cutter or pizza wheel, cut the dough lengthwise and then crosswise. Sprinkle with the reserved cheddar cheese and olives, and push the olives in slightly to set them.

Cook the crackers for 10 minutes then turn the pan. Pull off any crackers that are brown. Then start checking the crackers every couple of minutes or so - again, pulling off any that are done. The whole process will take about 15-20 minutes.

Makes approximately 50 crackers.

(Photos by Launie Kettler)