Dayrecipe Food Community

Active time: 1 hr Start to finish: 2 hr

Makes about 5 dozen crackers.

INGREDIENTS

• 3/4cup all-purpose flour
• 1/4cup buckwheat flour
• 1tablespoon sugar
• 1teaspoon baking powder
• 1teaspoon salt
• 1teaspoon black pepper
• 1/2stick (1/4 cup) unsalted butter, softened
• 1large egg at room temperature for 30 minutes
• 1cup whole milk at room temperature
• vegetable-oil cooking spray (or use nonstick baking sheets)

DIRECTIONS Preheat oven to 350°F.

Whisk together flours, sugar, baking powder, salt, and pepper in a bowl.

Blend butter, egg, and milk in a blender until combined. Add flour mixture and blend just until smooth.

Drop level teaspoons of batter 4 inches apart (about 9 mounds) on a large baking sheet sprayed lightly with cooking spray. Spread each mound into a 3 1/2- to 4-inch round with back of a spoon.

Bake first batch in middle of oven until golden in spots, 8 to 10 minutes. Immediately transfer crisps with a thin metal spatula to a rack to cool. Form more rounds on another sprayed baking sheet while first batch is baking, then continue to make crisps, baking 1 sheet at a time. (Cool baking sheets between batches.)

Cooks’ note:
• Crisps keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.