Salt And Pepper Crackers Food

ROSEMARY AND PEPPER CRACKERS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
• Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
• Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

SEA SALT AND PEPPER CRACKERS

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds. Brush 2 large baking sheets generously with oil.
• Toast 1 teaspoon coarsely ground black pepper in a dry small skillet (not nonstick) over medium heat, shaking skillet occasionally, until fragrant, about 1 minute. Cool pepper.
• Whisk together flour, baking powder, and 1/2 teaspoon table salt in a bowl (or pulse in a food processor). Add shortening and blend into flour mixture with a pastry blender or your fingertips (or pulse in processor) until most of mixture resembles coarse meal with some roughly pea-size lumps. Drizzle evenly with 1/2 cup ice water and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again.
• Divide dough into 2 portions and flatten each into a 3-inch square.
• Roll out each square on a lightly floured surface with a lightly floured rolling pin into a 20- by 8-inch rectangle. Trim edges and sprinkle each sheet with teaspoon toasted pepper. Run rolling pin lightly over dough to embed pepper in pastry. Brush each sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon sea salt.
• Cut sheets crosswise with a small sharp knife into 1-inch-wide strips (straight or wavy). Arrange strips evenly spaced in 1 layer on baking sheets and bake, switching position of sheets halfway through baking, until golden, 16 to 20 minutes total. Transfer to racks to cool.