Recipe: Lemon and black pepper crackers

These crackers work well both on their own or as a nice crispy garnish for a dish.  Maybe you want to part ways with the usual croutons on a salad and break a few shards of cracker on top.  When seasoning the dough, consider using slightly less salt to leave room for some coarse salt on the topside right before baking.  I've written the recipe as a ratio, so you can make as much or as little as you want, just pick how much your "part" is.  With 60ml (1/4C) as a convenient size, I would use the zest of one lemon and about 10ml (2 teaspoons) of cracked pepper, then adjust accordingly if increasing the recipe.  If you have a pasta roller, you can get the dough rolled out very thin and even.  You can even freeze the rolled out dough and bake it off quickly as you need it.

You will need:

3 parts         flour
2 parts         butter
1 part          water
to taste        lemon zest (microplane)
to taste        coarse black pepper
to taste        kosher salt
to garnish    coarse salt

Method:

 - add all the ingredients to a mixing bowl with a dough hook
 - mix until combined, then some more to develop the gluten
 - wrap the dough up and rest it
 - roll the dough out very thin - with a pasta roller if you can
 - dock the dough and sprinkle with coarse salt
 - bake at 325F / 163C until lightly coloured and crispy