Salt-And-Pepper Crackers

1. 1

   Preheat oven to 425u00b0. In a large bowl, combine flour, sugar, 1 tbsp. salt, and 1/8 tsp. pepper. Add butter and rub with fingers to work it into the flour mixture until no discernible pieces remain. Stir in milk. (Or you can pulse flour, sugar, 1 tbsp. salt, and 1/8 tsp. pepper in a food processor to combine, add butter, pulse until no discernible pieces remain, and whirl in milk.) Turn mixture out onto a floured work surface and knead; form into a ball.

2. 2

   Divide dough ball in half. Working with one half at a time, pat each into a rectangle. Roll rectangles paper-thin and transfer each to its own baking sheet. Sprinkle with salt and pepper. Cut lightly (not necessarily all the way through) into 2-in. squares. (Cut off uneven sides or simply have some uneven crackers.)

3. 3

   Bake 10 minutes. Switch position of sheets and continue baking until dough is starting to brown but is still mostly white or golden, about 5 minutes. Let cool on pans. Break into crackers and serve.

4. 4

   Note: Nutritional analysis is per cracker.

5. 5

   These crackers can be kept in airtight containers at room temperature for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.