Crispy Black Pepper Crackers

Prep Time
Cook Time
Ready In

"These are really delicious crackers; and, they make a great snack. But, I love to serve them with my Asparagus Goat Cheese Spread #recipe25151 They are also delicious topped with thin slices of cheese on a party tray. They are super simple to make; and, absolutely delicious. Prep time does not include time for the dough to rest in the refrigerator."

Original recipe yields 12 servings
  • Garnish


  • Serving Size: 1 (41.6 g)
  • Calories 122.7
  • Total Fat - 5.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 1.7 mg
  • Sodium - 65.1 mg
  • Total Carbohydrate - 16.6 g
  • Dietary Fiber - 2.3 g
  • Sugars - 1.9 g
  • Protein - 3.2 g
  • Calcium - 27 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Dough ... Add the flour, sugar, pepper, thyme, and kosher salt to the food processor; and, pulse to combine. Then, add the olive oil; and, pulse a few more times until mixed throughout. Then, add the milk; and, pulse once again - just until it begins to form a soft ball.

Step 2

Transfer the dough to a floured cutting board; and, form into 2 flat pieces. Wrap tightly in plastic wrap; and, refrigerate for at least 1 hour, until firm.

Step 3

Sheet Pans ... I like to use parchment paper (for easy clean up); and, spray lightly with a non stick spray. You can also use a silpat for this too. And, preheat your oven to 375 degrees.

Step 4

Crackers ... Add 1 wrapped piece of the dough to a very well floured cutting or pastry board, or counter; and, cut into 2 smaller pieces. Roll both pieces out to a oblong, or rectangle shape; about 1/4" thick - or thinner. Make sure to keep moving the dough around, so it does NOT stick. Now, pull one end of the dough over the rolling pin; and roll it up. Just like pie crust - this is an easy way to transfer the whole piece of the dough to the sheet pan. Add both pieces to the sheet pan.

Step 5

Using a fork - prick the dough; this will prevent dough from getting air bubble or breaking apart. Then, using a pizza cutter; or a knife - cut, both pieces of the dough into 1 1/2-2" squares. I do this right on the sheet pan. It doesn't have to be perfect, rustic is actually a good thing. Brush with the beaten egg whites (lightly); then, sprinkle the sea salt over the top.

Step 6

Bake ... Middle shelf, in a 375 degree pre-heated oven for 10-15 minutes until golden brown and crisp. Transfer to a plate or wire rack to cool. Then, store in a storage container. Continue with the second dough piece in the refrigerator - same method.

Step 7

Serve and ENJOY! ... As mentioned, I love to serve these with my Asparagus Goat Cheese Spread (Recipe #25151). But, any cheese spread or cheese slices, dips; or, just as a snack are perfect.

Tips & Variations

No special items needed.