Crispy Black Pepper Crackers
November 03, 2016
Categories: Snacks, Appetizers, North American, Budget-Friendly, Make-Ahead, Pantry/Shelf, Small Batch Cooking, Baby Shower, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Ladies Luncheon, Food Processor, Oven Bake, Refrigerator, Vegetarian, Make it from scratch, Flour, Spices, Herbs, Kosher Dairy more
"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."
- 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
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.
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.
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.
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.
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.
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.
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.