1 cup all-purpose flour
1 cup Gray’s Grist Mill Jonnycake Meal – stoned ground and alway freshly ground
1 teaspoon kosher salt, plus more for sprinkling
5 black peppercorns crushed
3 tablespoons sugar
1 teaspoon baking powder
1/2 cup whole milk
4 tablespoons unsalted butter, melted
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh thyme
Preheat the oven to 400 degrees.
Combine the flour, cornmeal, salt, peppercorns, sugar and baking powder in a large mixing bowl.
Place the milk, butter, shallots and thyme in a blender and process for about two minutes, or until well incorporated. Pour the milk mixture into the flour mixture and work the two together with your hands, kneading the dough with your fingers, until a pliable dough forms.
Use a rolling pin to roll the dough out between two sheets of parchment paper to a thickness of 1/4 inch or less. Place the bottom parchment with a dough cylinder on a baking sheet. Sprinkle the dough with about 1 teaspoon salt and bake for 8 to 10 minutes, or until golden around the edges.
Remove the dough form the oven and cut it into 2-inch squares or, if you prefer, diagonal shapes. (There is no need to separate them at this stage; they will break apart easily once fully baked.) Return the cracker to the oven and bake until golden brown, 10 to 15 minutes. Allow to cool to room temperature and serve.
The crackers will keep in an airtight tin or glass jar at room temperature for up to two weeks.
Serves: 6 to 8.
This recipe is adapted from “The Italian Table: Eating Together for Every Occasion,” by Ron Suhanosky