Sea Salt and Pepper Crackers
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
Sea Salt to sprinkle on top of dough
2 turns Terrapin Mountain Whole Black Pepper
from a peppermill plus more for sprinkling
⅔ cup milk
2 tablespoons chilled butter, cut into small pieces
Preheat your oven to 450°F. (With convection oven, 425°F)
Using a food processor, pulse the flour, sugar, salt and pepper until combined.
Add the pieces of chilled butter and process until the butter is no longer discernible in the mixture, a few seconds. With the food processor on, add the milk and process until the dough comes together.
Turn dough out on a floured surface and knead for 5-6 minutes. Shape into a ball and cut in half.
Roll out one half of dough on an inverted baking pan. Repeat for the second half. Sprinkle with sea salt and more black pepper.
Pierce the surface of the dough with a fork and score it with a knife into serving size pieces. Bake on the sheet pan for 10-12 minutes, making sure to rotate the pan halfway through the cooking time.
Take out of the oven and allow to rest on the pan for a few minutes then transfer to a wire rack to cool completely. Cut into serving pieces.