Smoked Peppercorn Sage Cracker


2-1/2 Cups all-purpose flour
2 tsp Smoked Peppercorn Sage Blend
1 tsp salt
4 Tbsp Extra Virgin Olive Oil
3/4 Cup cold water


Preheat oven to 400 degrees.

Combine dry ingredients in food processor and pulse until all are well combined. Add olive oil and 1/4 Cup cold water to dry mixture, and process until the dough is mixed thoroughly (goes quickly – only about 10 seconds). Repeat process as you add the remaining water, being careful to not over-process the dough.

Scoop out about one-fourth 1/4 of the prepared dough and mold it by hand into a ball. Roll out dough on parchment paper or silicone baking mat until the dough is very thin, and spreads out to be almost as big as a cookie sheet.

With a sharp knife or pastry roller, cut rolled dough into “cracker-sized” squares, and poke each square twice with the tines of a fork. Transfer cut crackers to baking sheets.

Bake crackers, one batch at a time, in oven until golden brown, about 15 minutes. Repeat with remaining dough.

Allow to cool completely before serving with dip, cheese, or other spreads.