| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 32 crackers |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 32 crackers |
Ingredients
- 2 3/4 sticks salted butter, softened
- 1/2 cup sugar
- 2 cups all-purpose flour, plus more for rolling
- 1/2 cup cornstarch
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons flaked sea salt, to finish
Instructions
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or baking mats.
- Cream the butter and sugar together in an electric mixer fitted with the paddle attachment until blended, for approximately 30 seconds. Sift the flour and cornstarch together in a bowl, and then add to the mixer and mix until the ingredients all come together. Finally, sprinkle over the black pepper and mix again. Tip the dough out onto a board and form it into 2 discs. Wrap each in plastic wrap and refrigerate 20 minutes.
- Place a piece of parchment paper on the counter, approximately 12-by-15-inch in size, and dust with flour. When the dough has rested, unwrap the first ball, put on top of the parchment paper, flour the surface of the dough and rolling pin and roll out to a 9-inch diameter circle, 1/16-inch thick.
- Trim the circle into an 8-by-8-inch square, discarding the scraps. Then cut down in 2-inch strips and across in 2-inch strips, making sixteen 2-by-2-inch squares. Using a small offset spatula, place the squares on the prepared baking sheet. Sprinkle a pinch of flaked sea salt over each cracker. Repeat the process with the second dough ball.
- Bake for 18 minutes. Do not allow the crackers to brown; check your oven sooner if it runs hot. Set aside to cool for 20 to 25 minutes before packaging up.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 118 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 21 mg |
| Sodium | 63 mg |
| Serving Size | 1 of 32 servings |
| Calories | 118 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 21 mg |
| Sodium | 63 mg |
Reviews
First off, these are yummy. They are more like a shortbread cookie than a cracker. I actually like the pepper with the sweetness of the cracker (cookie). Make these if you’re looking for a spin on a shortbread cookie not if you’re wanting to make a cracker.
I took out the pepper for my kids added apricots, cherries chop fruit they love them
I saw this recipe on a recent show. They looked wonderful. This recipe was so disappointing. They were not crisp. Because of the sugar, they were sweet and tasted like and had the texture of a salt and pepper butter cookie.
I made your pepper crackers and was disappointed . The taste was good but they were crumbly. I watch you every Saturday morning. I am glad your daughter chose the U of A. I am from Pocahontas,Ar but live in Enterprise, AL.