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1
Preheat oven to 450 F. Set aside two baking sheets and two silicone mats or sheets of parchment paper that have been measured and cut to fit the inside of the baking sheets.
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2
Place flours, sugar, salt and pepper in the bowl of a food processor and process until combined.
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3
Add butter and process just until the butter turns to small crumbles in the mixture, about 10 seconds.
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4
Add the Parmesan cheese.
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5
With the food processor on, pour in milk through the top spout and process until dough comes together.
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6
Remove dough from processor and knead on a lightly floured surface for 5 minutes.
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7
Shape dough into a ball and divide in half.
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8
Using a rolling pin, roll out one half of dough on one silicone mat or prepared sheet of parchment paper.
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9
Roll out dough until it reaches the edges of the mat/paper.
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10
Place dough and mat/paper inside a baking sheet.
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11
Repeat with remaining piece of dough.
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12
Sprinkle dough with sea salt and more ground pepper.
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13
Lightly roll a rolling pin across the top of the dough to seal in the sprinkles.
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14
Using a sharp knife, score the dough into cracker-size squares.
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15
Poke each square a couple times with fork tines.
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16
Bake dough until set and edges are a light golden brown, about 10-12 minutes, rotating baking sheets halfway through baking.
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17
Remove crackers from oven and let them cool on the baking sheets for a few minutes, then remove them from baking sheets and place on a cooling rack to cool completely.
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18
Break up crackers at the score marks and serve.
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19
Store in an airtight container at room temperature.
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20
Recipe adapted from Lemon and Anchovies blog.
