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.
Recipe information
Total Time
2 hr
Yield
Makes about 60
Ingredients
3
3
1
2
1
2
4
1
1
2
1
1
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Preparation
Step 1
Whisk together flours, cornmeal, baking powder, baking 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.
Step 2
Preheat oven to 350°F with racks in upper and lower thirds.
Step 3
Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
Step 4
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 teaspoon salt-and-pepper mixture.
Step 5
Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
Step 6
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.