Pepperines

Preheat the oven to 350. Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal.

Combine 1/4 cup of the water and the lemon juice in a small bowl. Blend it into the flour mixture. Add enough of the remaining 1/4 cup water to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16 at most.

Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it onto an ungreased baking sheet. With a sharp knife, score into 2 inch squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork.

Bake 15 to 20 minutes, turning over after 10 minutes or when the edges begin to brown. Cool on a rack. Break into individual crackers.

VARIATIONS: If a hotter cracker is desired, add more pepper. For red-hot crackers, sprinkle 1/8 to 1/4 tsp cayenne pepper on top of the dough before making a final pass with your rolling pin.