Green-Peppercorn Cornmeal Crackers
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 60
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon table salt
- 3/4 cup whole-wheat flour
- 2 teaspoons packed light brown sugar
- 1 large egg, beaten
- Carbohydrate 4 g(1%)
- Cholesterol 7 mg(2%)
- Fat 2 g(3%)
- Fiber 0 g(1%)
- Protein 1 g(1%)
- Saturated Fat 1 g(5%)
- Sodium 32 mg(1%)
- Calories 32
Preparation Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes. Preheat oven to 350°F with racks in upper and lower thirds. Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl. Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture. Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough. Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely. Cooks’ note:Crackers keep in an airtight container at room temperature 1 week.
Preparation Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes. Preheat oven to 350°F with racks in upper and lower thirds. Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl. Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture. Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough. Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely. Cooks’ note:Crackers keep in an airtight container at room temperature 1 week.
