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The Washington Post

Wine Biscuits With Cracked Black Pepper

Wine Biscuits With Cracked Black Pepper 42.000
Oct 29, 2008

These homemade wafers can increase the appeal of a buffet cheese display. The bread flour makes a firmer cracker.

The recipe doubles easily, though you might have to do it in 2 batches, because the dough is made in the food processor. The cap of a 48-ounce bottle of Crisco vegetable oil can be used for a cookie cutter here.

Make Ahead: The baked, cooled biscuits can be stored in an airtight tin for up to 1 month.


Servings: 42 small biscuits
Ingredients
  • 1/2 cup dry red wine
  • 1 cup bread flour
  • 3 tablespoons sugar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon minced rosemary or thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons extra-virgin olive oil

Directions

Bring the wine to a boil in a small saucepan over medium-high heat. Boil for 2 to 3 minutes or until the liquid has reduced by half. Remove from the heat.

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 large baking sheets with parchment paper or silicone liners.

Combine the flour, sugar, black pepper, rosemary or thyme, salt and baking powder in a food processor; pulse to mix well.

Combine the reduced wine and oil in a liquid measuring cup, then add to the food processor. Process until a lump of dough forms.

Lightly flour a work surface. Turn the dough out onto the work surface and roll out to a little more than 1/8-inch thick. Use a 1 1/2-inch round cookie cutter to cut rounds of dough, placing them 1/2 inch apart on the baking sheets. Re-roll the dough scraps once or twice to yield the full amount of biscuits.

Bake for about 15 minutes, then rotate the baking sheets top to bottom and front to back between the 2 oven racks. Bake for 10 to 15 minutes or until golden brown and crisp. Transfer the biscuits to a wire rack to cool completely before serving or storing.


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Recipe Source

Adapted from "The Perfect Recipe for Losing Weight & Eating Great," by Pam Anderson (Houghton Mifflin, 2008).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per biscuit: 34


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 24mg 1%

Total Carbohydrates: 5g 2%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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