Recipe: Kurt Timmermeister's Black Pepper Crackers
Wednesday, February 19, 2014
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder 2 teaspoons coarse salt, plus more for sprinkling
2 tablespoons butter or lard 12 tablespoons cold water or milk
Freshly ground black pepper for garnish
Sift the flour with the baking powder and salt into the bowl of a food processor. Quickly pulse to mix the dry ingredients.
Add the butter or lard and pulse until the fat is well distributed. While the processor is running, add the cold water or milk tablespoon by tablespoon until the dough just begins to come together—approximately twelve tablespoons.
Stop the processor, and collect the dough into a ball by hand.
Wrap the dough with plastic wrap and let rest for at least two hours at room temperature, or refrigerate overnight.
Preheat the oven to 350 degrees.
Unwrap and roll out with a pasta sheeter until the second to the last setting, using just enough flour to prevent sticking.
Cut the dough into desired shapes with a pizza cutter, prick with a fork and gently lay onto unlined baking sheets.
Sprinkle with salt and pepper as desired. Bake at 350 degrees until golden.
Yield: up to 100 1-by-6-inch crackers, depending on thickness
Reprinted from Growing a Feast: The Chronicle of a Farm-to-Table Meal by Kurt Timmermeister. Copyright (C) 2014 by Kurt Timmermeister. With permission of the publisher, W. W. Norton & Company, Inc.