Champagne Crackers with Cracked Black Pepper

Close up of Champagne Crackers on a silver dish with Champagne Jelly behind.

Print Recipe

5 from 1 vote

Champagne Crackers with Cracked Black Pepper

Fast to make in your food processor and deliciously different

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Servings: crackers 2" X 2"

Calories: 39kcal

Author: Carolyn Hetke

Ingredients

½ cup Sparkling wine I used an off dry Rosé
1 cup bread flour
2 Tbsps sugar
1 tsp cracked black pepper
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon baking powder
4 Tbsps olive oil

Instructions

Pour wine in to a micorwave proof measuring cup. Heat on high until liquid reduces to ¼ cup. This took about 6 minutes for my microwave.
Take a baking sheet and a piece of parchment paper that fits your baking sheet. Center parchment paper on your work surface.
Preheat oven to 325°
Take about ¾ teaspoon of black peppercorns and crush them with a mortar and pestle. Measure out 1 teaspoon of crushed pepper. Alternatively use a pepper mill or 1 teaspoon of the coarsest pepper you have on hand.
Combine the flour, sugar, pepper, thyme, salt and baking powder in the food processor. Pulse to mix well.
Add the olive oil to the reduced wine. With the food processor on low add the liquid in a slow steady drizzle. Process a minute or two until dough will hold together when pinched.
Lightly flour the parchment paper and your rolling pin. Turn the dough out on to the center of the paper and form a ball with your hands. Roll the dough out to ⅛" thick in the form of a rectangle.
Carefully score the dough with a bench scraper or straight knife in to 1 ½ - 2" squares. You don't have to cut right through. A good indented line will allow for easy separation of the crackers. (If you want to be fancy you can use a cookie cutter 1 ½" or so to make shapes. Reroll dough scraps and continue cutting as many crackers as you can. )
Slide the parchment paper on to the baking sheet. Bake 15 minutes and then turn the sheet front to back and bake another 15 minutes. (If you needed more than 1 baking tray to hold your crackers then use racks on upper and lower thrid of your oven and rotate trays at mid point as well as turning them front to back.)
Allow crackers to cool completely. Many crackers will have separated cleanly along the score lines. Gently separate any that didn't.
Crackers can be stored in an airtight tin for up to a month.
Baked crackers also freeze well and keep up to 3 months sealed air tight.

Notes

Nutrition is per 2" square cracker.

Nutrition