¼ cup plus 2 tablespoons black truffle oil, divided
¼ cup chopped fresh parsley
¼ cup finely grated Parmesan cheese
2 teaspoons ground black pepper
Instructions
In a large bowl, combine semolina flour, all-purpose flour, and 1 teaspoon salt. Add 1 cup warm water, olive oil, and 2 tablespoons truffle oil, and beat with a mixer at medium speed for 5 to 7 minutes. Dough should feel slightly sticky. Add more flour if too wet or more water if too dry.
Divide dough in half, and shape each half into a ball. Wrap in plastic wrap, and let rest at room temperature for 1 hour.
Preheat oven to 450°. Place baking stone in oven to heat.
In a small bowl, combine parsley, cheese, remaining 1½ teaspoons salt, and pepper.
Roll each dough ball to a ⅛-inch thickness. Using a pizza wheel, cut dough into 2- to 3-inch crackers. Brush dough pieces with remaining ¼ cup truffle oil. Sprinkle evenly with parsley mixture.
Bake on hot baking stone in batches until crackers are crisp and browned around edges, 6 to 8 minutes. Transfer to a wire rack, and let cool completely before serving. Store in an airtight container for up to 1 week.
Recipe by Victoria at https://victoriamag.com/handmade-salt-pepper-crackers-recipe/