Pepper crackers

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

We make these wafer-thin biscuits at the Restaurant to serve with cheese. They are wonderful with aged cheddar, gruyère, washed rind and blue cheeses. Quince paste completes the taste sensation.


  • 220 g plain flour
  • 1 teaspoon freshly ground black pepper, sifted
  • ½


  1. Mix dry ingredients, then blend in a food processor with liquids to make a crumbly dough. Work dough on a bench until it comes together in one mass.
  2. Roll in plastic film and rest at room temperature for 1 hour.
  3. Preheat oven to 160°C.