Black Pepper Crackers

INGREDIENTS

2 cups cake flour3 teaspoons baking powder½ teaspoon salt1 tablespoon brown sugar
110g butter, cold and cubed2 tablespoons oil
5 tablespoons cold milk, or just a little more
1 heaped tablespoon freshly cracked black pepper (we use 2 tablespoons)

METHOD

Yields 80 small crackers.
Sift the flour, baking powder, salt and sugar into a medium sized bowl.
Rub the butter in with your fingertips. Drizzle in oil and mix well.
Now make a dough with the milk. Don't use more than necessary. You want a stiffish, crumbly dough, similar to shortcrust pastry. (But you should be able to shape it into a ball.)
Now cover the bowl with Clingwrap and refrigerate for about 20 minutes.
Preheat oven to 160°c.Grease 2 cookie sheets well.
Roll out dough on a lightly floured surface to the dimensions of 32cm×40cm. Sprinkle the black pepper on evenly, then lightly press down with your rolling pin.
Cut into neat 4×4cm squares and place onto prepared trays, sliding a knife to cleanly lift a few at a time off the table.
Poke 2-3 small holes in each cracker with a skewer or fork.
Bake in the oven until well golden and crisp, around 18-20 minutes. Leave in the switched-off oven for a further 20 minutes, then remove and cool completely.
Serve plain as a light snack or topped with butter, grated cheese, cream cheese, fancy vegetable slices, smoked salmon.

INFO & TIPS

Store in an airtight container.

POSTED ON

20 Nov 2024

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