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Black Pepper Cream Crackers

  • Author: Meagan


Homemade crackers are so simple and so, so lovely!  ‘The Everyday Baker’, by Abigail Johnson Dodge is a rare kind of baking book where the pictures are all super helpful and all of the recipes are user friendly and doable…they also work…perfectly! – so my first go at crackers was a breeze.  My only tip (to myself) is to roll them a little thinner next time.  The recipe recommends 1/8-inch thick, I used the 1/6-inch option on my Joseph Joseph Adjustable Rolling pin (another brilliant kitchen tool), but next time I’ll try even thinner, and maybe also take the time to cut out shapes.  You can decide, strips are super quick, all will taste super good – enjoy!



2 c. (255 g) flour AND 3/4 t. baking powder AND 1 1/2 t. salt

1/2 t. EACH sugar AND freshly ground black pepper

3 T. (42 g) cold butter, cut into small cubes

2/3 c. (160 g) cold cream

flaky sea salt for sprinkling


Whisk together the 5 dry ingredients in a medium bowl and then use a couple of forks to squish and mash the butter evenly into the flour.  Using your fingers is likely quickest and easiest but it was very warm in my kitchen as I was making these and I didn’t want the butter to melt.

Pour the cold cream over the mix and use a sturdy spatula to stir and fold until the dough comes together  – don’t worry if this takes a few minutes.  Separate the dough into 2 even-sized disks and wrap in plastic wrap while the oven heats so that it can rest.

Preheat the oven to 400 and line 2 large baking sheets with parchment, tearing off a third piece of same-sized parchment to help with the rolling (I used one piece for the ‘top’, rolled the dough out on each of the others and then just lifted the dough-filled parchment to my waiting pan(s)).

Place a dough disk between 2 pieces of parchment and then roll all of the ways until the dough is an even thickness (ideally) 1/8-inch overall, then use a fork to score the dough all over (this will help with it staying flat while baking).  Cut out shapes (and then reroll and reuse the leftover bits), OR use a pastry cutter or sharp knife to slice the dough into even strips.  Gently separate the shapes or strips across all of the parchment (to fill the pan), lift the cracker-filled parchment to a baking sheet, sprinkle all with flaky salt and then bake for 10 to 13 minutes until the edges are just starting to brown.

Leave the crackers to cool on a pan for a few minutes before removing them to a rack to cool completely.  These are best and crispiest fresh, but a brief oven reheating should also serve to easily crisp the crackers up before serving.  We loved these with Smoked Trout Dip!



From Meagan's Kitchen

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