Sea Salt And Pepper Crackers
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
53
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F with racks in upper and lower thirds
2
Brush 2 large baking sheets generously with oil
3
Toast 1 teaspoon coarsely ground black pepper in a dry small skillet (not nonstick) over medium heat, shaking skillet occasionally, until fragrant, about 1 minute
4
Cool pepper
5
Whisk together flour, baking powder, and 1/2 teaspoon table salt in a bowl (or pulse in a food processor)
6
Add shortening and blend into flour mixture with a pastry blender or your fingertips (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size lumps
7
Drizzle evenly with 1/2 cup ice water and gently stir with a fork (or pulse) until incorporated
8
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
9
Divide dough into 2 portions and flatten each into a 3-inch square
10
Roll out each square on a lightly floured surface with a lightly floured rolling pin into a 20- by 8-inch rectangle
11
Trim edges and sprinkle each sheet with teaspoon toasted pepper
12
Run rolling pin lightly over dough to embed pepper in pastry
13
Brush each sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon sea salt
14
Cut sheets crosswise with a small sharp knife into 1-inch-wide strips (straight or wavy)
15
Arrange strips evenly spaced in 1 layer on baking sheets and bake, switching position of sheets halfway through baking, until golden, 16 to 20 minutes total
16
Transfer to racks to cool
17
Preheat oven to 375°F with racks in upper and lower thirds
18
Brush 2 large baking sheets generously with oil
19
Toast 1 teaspoon coarsely ground black pepper in a dry small skillet (not nonstick) over medium heat, shaking skillet occasionally, until fragrant, about 1 minute
20
Cool pepper
21
Whisk together flour, baking powder, and 1/2 teaspoon table salt in a bowl (or pulse in a food processor)
22
Add shortening and blend into flour mixture with a pastry blender or your fingertips (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size lumps
23
Drizzle evenly with 1/2 cup ice water and gently stir with a fork (or pulse) until incorporated
24
Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again
25
Divide dough into 2 portions and flatten each into a 3-inch square
26
Roll out each square on a lightly floured surface with a lightly floured rolling pin into a 20- by 8-inch rectangle
27
Trim edges and sprinkle each sheet with teaspoon toasted pepper
28
Run rolling pin lightly over dough to embed pepper in pastry
29
Brush each sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon sea salt
30
Cut sheets crosswise with a small sharp knife into 1-inch-wide strips (straight or wavy)
31
Arrange strips evenly spaced in 1 layer on baking sheets and bake, switching position of sheets halfway through baking, until golden, 16 to 20 minutes total
32
Transfer to racks to cool