Makes about60
- Active time:1 hr
- Start to finish:2 hr
June 2009
Cornmeal lends these crackers a golden glow and a nice crunch; lots of crushed green peppercorns (left over from Chicken Spice Rub) provide an intriguing spiciness. Serve them with cheese or all on their own with cocktails.
-
3/4
cup
whole-wheat flour
-
3/4
cup
all-purpose flour
-
1/2
cup
cornmeal (preferably stone-ground)
-
2 1/2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
2
teaspoons
packed light brown sugar
-
4
teaspoons
dried green peppercorns, coarsely crushed, divided
-
1/2
teaspoon
table salt
-
1
stick cold unsalted butter, cut into pieces
-
2/3
cup
well-shaken buttermilk
-
1/2
teaspoon
kosher salt
-
1
large egg, beaten
-
Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 tsp 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 tsp 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 tsp 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.
