Author Notes
This cracker has a little zing and pairs nicely with a soft cheese course, like my Ricotta, Chevre and Mint Layers with Balsamic Strawberries. —mrslarkin
Ingredients
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1 cup
all-purpose flour, or half a/p and half whole wheat flour
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1/2 teaspoon
sea salt or kosher salt
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2 - 3 teaspoons
fresh cracked black pepper
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1 tablespoon
lemon zest
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1 tablespoon
granulated sugar
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6 tablespoons
unsalted butter, slightly softened, cut into 1/2" chunks
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a glass of ice water
Directions
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In the bowl of a food processor, combine flour, salt, pepper, zest and sugar. Process for 30 seconds.
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Add butter and process for 30 seconds or until butter is the size of small peas.
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While processor is running, add 1 tablespoon of ice water through the feed tube. Add more ice water until a dough ball forms. I usually use about 2 tablespoons of ice water.
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Have a 12" long piece of plastic wrap laid out on your counter.
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Remove dough from processor and place on plastic wrap.
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With floured fingers, gently roll dough into a 6" log and wrap in plastic.
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Freeze log for about a half hour.
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Preheat oven to 350 degres F. Line one large sheet pan with parchment paper.
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Remove log from freezer. With a sharp knife, cut into 1/8" to 1/4" slices. Place on prepared sheet pan.
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Bake for 20 - 25 minutes, or until bottoms are nicely browned. I flip my crackers for the last three minutes or so, ensuring they are uniformly brown on both sides.
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Let cool completely.
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