Sarawak Black Pepper Crackers

There is still a nervousness about adding black pepper to food. Perhaps it is the fear of overpowering more delicate flavours, the hilarity of the giant restaurant pepper mills, or possibly tired ready-ground pepper adding little complexity to a dish. Yet the intense warmth of black pepper is quite spectacular as the main flavour in a recipe.  These black pepper crackers shine as the base for a canapé with a slice of ripe pear and serrano ham, or served alongside a cheeseboard. The hint of sweetness would also make them an intriguing accompaniment to ice cream.

Ingredients Serves: 10

  • 130g plain flour
  • 1/2 tbsp freshly ground Sarawak black pepper (perhaps using a pestle & mortar)
  • Pinch of sea salt, plus extra for sprinkling
  • 1/2 tbsp caster sugar
  • 2 tbsp extra virgin olive oil
  • 85ml whole milk
  • 1 egg, lightly whisked

To serve (optional)

  • Sliced pear
  • Prosciutto

Method

  1. In a blender mix together the flour, ground Sarawak black pepper, sugar and salt.
  2. Pour in the olive oil and pulse a few times.
  3. Pour in the milk whilst the blender is still turning until a loose dough is formed.
  4. Wrap in cling film and refrigerate for 2 hours.
  5. Pre-heat the oven to 190°C/375F/gas 5.
  6. Roll the dough out between two sheets of greaseproof paper to a thickness of 1mm.
  7. Brush lightly with egg and sprinkle with a little extra sea salt.
  8. Bake for 10-15 minutes until lightly browned and crisp.

To Serve

  1. Once cool break the cracker into shards.
  2. Top with a slice of pear and a little prosciutto and serve.

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