Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz Flour

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/2 teaspoon 2 1/2ml Plus 1 tsp. Or more to taste

  4. Freshly ground black pepper

  5. *coarsely ground

  6. 2 tablespoons 30ml Vegetable oil

  7. 7 tablespoons 105ml To 9 T. Cold tap water

Instructions Jump to Ingredients ↑

  1. Makes 2 approximately 12x8-inch sheets 1. Preheat oven to 350F.

  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.

  9. 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.


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