Pepper crackers from Spice by Christine Manfield
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.
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Ingredients
- 220 g plain flour
- 1 teaspoon freshly ground black pepper, sifted
- ½ teaspoon sea salt
- 1 teaspoon castor sugar
- 50 ml strained lemon juice
- 100 ml water
- 50 ml olive oil
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