LEMON-PEPPER PARMESAN CRACKERS

1 1/2 cups grated parmesan cheese
3/4 cup all-purpose flour
1 teaspoon grated lemon zest
3/4 teaspoon ground black pepper (as needed)
1/2 stick (1/4 cup) unsalted butter, cold, cut into bits
1 tablespoon plus 2 tsp water
1 teaspoon fresh lemon juice

In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough.

On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11x 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)

WHEN READY TO BAKE:
Preheat the oven to 375 degrees F.

Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets.

Bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

Makes about 44 crackers
Source: Gourmet magazine, May 1993