Handmade Salt & Pepper Crackers

Handmade Salt & Pepper Crackers

Any holiday-themed cocktail beautifully complements creamy Smoked Gouda & Walnut Spread—irresistible as a topping on savory Handmade Salt & Pepper Crackers.

Handmade Salt & Pepper Crackers
Makes approximately 24
  • 1½ cups semolina flour
  • 1½ cups all-purpose flour
  • 2½ teaspoons coarse salt, divided
  • 1 cup warm water
  • ¼ cup extra-virgin olive oil
  • 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
  1. 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.
  2. Divide dough in half, and shape each half into a ball. Wrap in plastic wrap, and let rest at room temperature for 1 hour.
  3. Preheat oven to 450°. Place baking stone in oven to heat.
  4. In a small bowl, combine parsley, cheese, remaining 1½ teaspoons salt, and pepper.
  5. 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.
  6. 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.

For more delectable additions to the holiday sideboard, see “Ambrosial Fare” on page 73 of the
Holiday Bliss 2017 issue of Victoria Classics

Victoria Special Issue Holiday Bliss 2017

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