Pepperines

85 servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
½ teaspoon Salt
1 teaspoon Coarsely ground pepper
1 teaspoon Sugar
2 tablespoons Oil
½ cup Water
2 tablespoons Lemon juice

Directions

"If saltines don't excite you, try pepperines. They're good by themselves, and they spice up soups, stews, and dips. 350~F. 15 to 20 minutes Preheat the oven to 350~F.

Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal.

Combine ¼ cup of the water and the lemon juice in a small bowl.

Blend it into the flour mixture. Add enough of the remaining ¼ cup water to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16 inch at most.

Using a spatula, rolling pin, or your hands, pick up the rolled dough and trasfer it onto an ungreased baking sheet. With a sharp knife, score into 2-inch squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork.

Bake 15 to 20 minutes, turning over after 10 minutes or when the edges begin to brown. Cool on a rack. Break into individual crackers. Yield: 75-85.

VARIATIONS: If a hotter cracker is desired, add more pepper. For red-hot cracker, sprinkle ⅛ to ¼ teaspoon cayenne pepper on top of the dough before making a final pass ith your rolling pin.

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