Green-Peppercorn Cornmeal Crackers

Ingredients for Green-Peppercorn Cornmeal Crackers

• 90g whole-wheat flour

• 90g plain flour

• 60g cornmeal (preferably stone-ground)

• 2 1/2 teaspoons baking powder

• 1/2 teaspoons bicarbonate of soda

• 2 teaspoons packed light brown sugar

• 4 teaspoons dried green peppercorns, coarsely crushed, divided

• 1/2 teaspoons table salt

• 1 stick cold unsalted butter, cut into pieces

• 160ml well-shaken buttermilk

• 1/2 teaspoons kosher salt

• 1 large egg, beaten

Whisk together flours, cornmeal, baking powder, bicarbonate of 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 177°C 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 teaspoons 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.

Avvertenza

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