Black Pepper Crackers Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats.
• Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes.
• Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick.
• Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball.
• Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.

Steps:

• Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
• Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
• In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
• Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

Steps:

• Sift flour, baking powder and salt into a large bowl (or the bowl of a food processor fitted with the metal blade). Stir in pepper. Cut in butter until mixture resembles coarse crumbs.
• In another bowl, beat the egg with the mustard and water. Add to flour mixture and stir or process until dough forms a ball.
• Roll out the dough on a lightly floured surface to 1/8-inch thickness. Use interesting cutters to cut out crackers. (Or cut into diamonds.) Arrange 1/4-inch apart on greased baking sheets.
• Bake one sheet at a time at 400 degrees for 10 to 12 minutes or until light golden. Cool for 2 minutes on baking sheet, then transfer to racks to cool completely.

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
• Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log.
• Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices.
• Place the slices on a sheet pan and bake for 22-25 minutes.
• **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).

Steps:

• In the bowl of a food processor, combine the flour, salt, cracked pepper and lemon zest and pulse twice to mix.
• Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses.
• Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
• Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for a least 3 hours or up to 2 days.
• Preheat oven to 325°F Line a baking sheet with parchment paper.
• Cut the dough into 1/8 inch thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet.
• Bake until the crackers are light golden brown, about 20 to 25 minutes.
• Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack.
• Store in an airtight container at room temperature.
• Tip: Prepare the dough, shape into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance.