Missi
07-26-2003, 08:30 PM
I made the lemon pepper crackers you posted from your cooking class and they turned out great! It was my first attempt at cracker making, and now I'm going to go looking for more recipes. Actually though, I think your recipe is very adaptable. Next time I think I will sub water for the lemon juice, omit the lemon peel, and use garlic pepper. Thanks again for posting!
Here's the recipe for anyone who missed it:
Lemon Pepper Crackers
1 cup flour
2 tsp. coarsely ground pepper
2 tsp. freshly grated lemon zest
4 Tbsp. cold butter, cut into small pieces
2 Tbsp. sour cream
1 Tbsp. freshly squeezed lemon juice
2 tsp. cold water, if necessary
coarse salt
In a bowl, blend the flour, pepper, zest, a pinch of salt and butter with two forks or a pastry cutter until the mixture resembles coarse crumbs. Add the sour cream and lemon jice and toss the mixture until it just comes together. If the mixture seems particularly dry, add 1 tsp. water and mix again. Add up to 1 more tsp. of water if necessary. Gather the dough into a ball, wrap it in plastic wrap and gently press into a disk. Chill the dough for 15 minutes.
Preheat the oven to 400 degrees.
Remove dough from plastic and place on a lightly floured surface. Roll the dough to a thickness of 1/16 inch. Using a 2-inch round cutter, cut circles of the dough and place them on an ungreased baking sheet. Sprinkle the top of each cracker with a pinch of salt.
Bake crackers for 12 minutes, until golden. Transfer to a rack to cool and let sit for 5 minutes before serving.
Makes 32 2-inch crackers.
Here's the recipe for anyone who missed it:
Lemon Pepper Crackers
1 cup flour
2 tsp. coarsely ground pepper
2 tsp. freshly grated lemon zest
4 Tbsp. cold butter, cut into small pieces
2 Tbsp. sour cream
1 Tbsp. freshly squeezed lemon juice
2 tsp. cold water, if necessary
coarse salt
In a bowl, blend the flour, pepper, zest, a pinch of salt and butter with two forks or a pastry cutter until the mixture resembles coarse crumbs. Add the sour cream and lemon jice and toss the mixture until it just comes together. If the mixture seems particularly dry, add 1 tsp. water and mix again. Add up to 1 more tsp. of water if necessary. Gather the dough into a ball, wrap it in plastic wrap and gently press into a disk. Chill the dough for 15 minutes.
Preheat the oven to 400 degrees.
Remove dough from plastic and place on a lightly floured surface. Roll the dough to a thickness of 1/16 inch. Using a 2-inch round cutter, cut circles of the dough and place them on an ungreased baking sheet. Sprinkle the top of each cracker with a pinch of salt.
Bake crackers for 12 minutes, until golden. Transfer to a rack to cool and let sit for 5 minutes before serving.
Makes 32 2-inch crackers.