Pepper-Chive Crackers
Homemade crackers can include any flavors you like, and add a rustic touch to appetizer spreads. You can also control the salt level. Rolling thin makes them crunchy, but they’re still pretty good even if you don’t quite hit the mark. For a richer flavor, substitute unsalted butter for the shortening.
Ingredients
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2 cups all-purpose flour
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2 teaspoons sugar
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2 teaspoons salt
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½ teaspoon cracked black pepper
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½ teaspoon dried chives
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2 tablespoons chilled shortening (or butter), cut into chunks
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⅓–⅔ cup milk
Directions
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Preheat the oven to 425 degrees.
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In a large bowl, stir together the flour, sugar, salt, pepper and chives. Add the shortening and use a pastry blender to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in enough milk to make a smooth dough.
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Turn the dough out onto a floured work surface and knead briefly into a ball. Roll the dough into a rectangle about ¼-inch thick. Using a pizza cutter or knife, cut into approximately 2-inch squares. If they’re unevenly shaped, it’s OK. Transfer the squares to baking sheets (an offset spatula is good for this).
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Bake for 10–12 minutes, or until golden and just beginning to brown, but still mostly white. Let cool on the baking sheets before storing in airtight bags or serving.
Recipe courtesy of
Debbie Moose (debbiemoose.com) has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.Share this recipe
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