Side Pannel
Pepper Crackers
Ingredients List
- 1 1/2 c Flour
- 1/2 ts Salt
- 1/2 ts Plus 1 tsp. or MORE to taste
- Freshly ground BLACK PEPPER
- *coarsley grd. not too fine
- 2 tb Vegetable oil
- 7 tb To 9 T. cold tap water
Directions
Source: "What to Cook:When you think there is nothing in the house to eat"
Author: Arthur Schwartz
"This is an unbelievably quick fix for a cocktail or soup accompaniment."
Makes 2 approximately 12x8-inch sheets
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, stir together the flour, salt and pepper.
3. Add the oil and stir until mixture resembles fine meal.
4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.
5. Divide the dough in half and, on a well-floured board, roll out each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.
6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.
7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.
8. Break into crackers or irregular pieces. Can be stored in a tin.
Variations: Instead of black pepper, season with hot red pepper flakes or
any other spice that seems appropriate to the crackers' eventual use. Or,
after the dough has been transferred to a baking sheet, sprinkle with
coarse salt and press lightly into the top.
Author: Arthur Schwartz
"This is an unbelievably quick fix for a cocktail or soup accompaniment."
Makes 2 approximately 12x8-inch sheets
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, stir together the flour, salt and pepper.
3. Add the oil and stir until mixture resembles fine meal.
4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.
5. Divide the dough in half and, on a well-floured board, roll out each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.
6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.
7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.
8. Break into crackers or irregular pieces. Can be stored in a tin.
Variations: Instead of black pepper, season with hot red pepper flakes or
any other spice that seems appropriate to the crackers' eventual use. Or,
after the dough has been transferred to a baking sheet, sprinkle with
coarse salt and press lightly into the top.
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