Place flour, parmesan, salt and black pepper into the bowl of your mixer or food processor to combine (pulse or stir). I used 2 tablespoons of fresh coarsely ground black pepper. Next time I make them I will do the same, however theses crackers are seriously black peppery – it may be a bit strong for some. I happen to love black pepper and thought the flavor was great; it’s probable that fresh ground pepper will make a stronger flavor, so if you’re not a black pepper lover cut back just a little. Cut the unsalted butter in to 1/2-inch cubes and add it to the flour. Pulse or mix. Add sour cream and mix until combined. Remove mixture from the bowl and turn it out on a clean work surface. Knead a few times to make sure any dry bits are incorporated. Divide the cracker dough into 2 or 3 parts and shape each into a log. Wrap each well in plastic wrap and refrigerate for at least one hour or up to two days. I let mine sit over night.
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