Green-Peppercorn Cornmeal Crackers

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.7 cup buttermilk well-shaken
• 0.5 cup cornmeal stone-ground (preferably )
• 1 large eggs beaten
• 0.8 cup flour all-purpose
• 4 teaspoons peppercorns dried green divided crushed
• 0.5 teaspoon kosher salt 
• 2 teaspoons brown sugar light packed
• 0.5 teaspoon salt 
• 1 stick butter unsalted cold cut into pieces
• 0.8 cup flour whole-wheat

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender
• plastic wrap
• rolling pin

Directions

1. Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal.
2. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times.
3. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
4. Preheat oven to 350°F with racks in upper and lower thirds.
5. Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
6. Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork.
7. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
8. Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
9. Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.
10. Crackers keep in an airtight container at room temperature 1 week.