Sarawak Black Pepper Crackers
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150 minutes prep time
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15 minutes cook time
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Intermediate
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
- In a blender mix together the flour, ground Sarawak black pepper, sugar and salt.
- Pour in the olive oil and pulse a few times.
- Pour in the milk whilst the blender is still turning until a loose dough is formed.
- Wrap in cling film and refrigerate for 2 hours.
- Pre-heat the oven to 190°C/375F/gas 5.
- Roll the dough out between two sheets of greaseproof paper to a thickness of 1mm.
- Brush lightly with egg and sprinkle with a little extra sea salt.
- Bake for 10-15 minutes until lightly browned and crisp.
© Speciality Cooking Supplies Limited 2024
To Serve
- Once cool break the cracker into shards.
- Top with a slice of pear and a little prosciutto and serve.
© Speciality Cooking Supplies Limited 2024
