This fun cracker recipe comes to us courtesy of Napa Valley Chef, Marvin Martin, of Marvin Martin Olive Oils. Chef likes to serve these freshly-made crackers with an artisan cheese platter or with any kind of hummus or dip.
2 ½ cups flour
1 tsp sugar
1 tsp salt
10 Tbsp unsalted butter
1 cup buttermilk
1 tsp lemon zest
A pinch each of salt and black pepper
1 egg white
1/8 cup each black and white sesame seeds
Combine flour, sugar, and salt in a mixing bowl. On low speed, add butter and mix until it looks like coarse oatmeal. Add buttermilk and lemon zest, mixing until dough just comes together. Don’t over mix! Form the dough into a disc and refrigerate for 30 minutes.
Roll the dough out on a Silpat mat or other silicone baking mat to 1/8-inch thickness. Poke the dough in random place with the tines of a fork to allow steam to escape whilst baking. Brush rolled dough with egg white, sprinkle with salt, pepper and sesame seeds. Bake for 8 to 12 minutes at 350 degrees, until just browned.
Break into irregular shapes and serve with dips or cheeses.
(If you would like uniform-shaped crackers, you may cut dough into desired shapes with cookie cutters or score with a knife or edge sealer before baking.)