These crackers are the pair to the pepperberry leaf crackers I made a friend for her birthday. Those were diamond shape- a bit like the leaves of Tasmania’s native plant, these are round shaped- like the berries themselves. I think they make a great cracker. I describe the flavour of pepperberries as somewhere between a juniper berry and a peppercorn. I love them. I have incorporated them into my everyday seasoning, but sometimes it’s nice to show them off a bit. It seems appropriate as we celebrate Australia, to highlight some native ingredients. After all, I am taking in the good Tasmanian air at present, so why not shine a little light on this wonderful native spice.
I was very glad to meet a pepperberry farmer at the Burnie Farmers Market. He has an ‘orchard’ of the plants. I bought some leaf, ground berries and whole berries from him. I was also very glad to get some fresh leaf, which I intend to stir fry with some wallaby meat. He calls himself The Pepperman. I love to support local enterprise like that, but I’m impressed with how accessible pepperberries are becoming. My favourite spice merchant Gewurzhaus stock both the berries and leaves. You can get a lovely little tin of pepperberry leaf at Oxfam shops. Of course, I always like to send people to Outback Pride who have a wonderful ethical business in native foods. You can buy pepperberries from their online store.
The quantity of pepperberry used here won’t make a hot cracker, so if you’d like more heat, feel free to up the ante. I quite like a cracker that doesn’t overpower a cheese or dip it’s served with. I hope you enjoy these as much as we did.
Makes 4 dozen crackers
|1/2||teaspoon||fine sea salt|
Combine the flour, pepperberry and salt in a mixing bowl. Add the oil and water and bring the mixture together with a fork. Work the mixture into a dough with your hands. You want quite a firm dough, but it should hold together easily, if yours doesn’t, add a tablespoon more of water. Need the dough until it is smooth and silky then cover and left to rest for at least 30 minutes.
Preheat the oven to 160oC.
Divide the dough into 4 portions and roll each portion into a log. Working one log at a time, cut the log in half, then cut each half in half again. Then cut each of these equal pieces into three so you have twelve equally sized pieces of dough.
Working one at a time, flatten a piece of dough with your hand, then roll it out into a circle approximately a millimetre thick. Place the circles on a lined or oiled baking tray and bake for five minutes or until just golden brown. Cool completely before storing in an airtight container.