Ingredients
- 1 cup all-purpose flour
- 1 cup fresh stone-ground cornmeal
- 1 tsp kosher salt, plus more for sprinkling
- 5 black peppercorn, crushed
- 3 tbsp sugar
- 1 tsp baking powder
- 1/2 cup whole milk
- 4 tbsp unsalted butter, melted
- 1 tsp finely chopped shallot
- 1 tsp finely chopped fresh thyme leaves
Directions
Preheat the oven to 400°F.
Combine the flour, cornmeal, salt, peppercorns, sugar, and baking powder in a large mixing bowl.
Place the milk, butter, shallot, and thyme in a blender at medium speed or the bowl of a food processor with the blade attachment and blend/process for about 2 minutes, or until well incorporated.
Pour the milk mixture from the blender/processor into the flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms.
Use a rolling pin to roll the dough out between the 2 sheets of parchment paper to a thickness of 1/4 inch. Place the bottom parchment with the dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon salt and bake for 8 to 10 minutes, or until golden around the edges.
Remove the dough from the oven and cut it into 2-inch squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they will easily break apart once fully baked.) Return the crackers to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve.
Recipe courtesy of My Italian Table by Ron Suhanosky/Kyle Books, 2011.
