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2000s Recipes + Menus

Green-Peppercorn Cornmeal Crackers

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.
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