Pepper Crackers Recipe
Yield: 2 SheetsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Flour,
1/2 tsp: Salt,
1/2 tsp: Plus 1 tsp. or MORE to taste,
Freshly ground BLACK PEPPER,
*coarsley grd. not too fine,
2 tbsp: Vegetable oil,
7 tbsp: 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.
From the recipes file of suzy@gannett.infi.net
Source from luhu.jp
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.
From the recipes file of suzy@gannett.infi.net
Source from luhu.jp