In a bowl blend flour, pepper, lemon rind and butter until the mixture resembles meal. Add sour cream and the lemon juice and toss the mixture adding 1 teaspoon water if necessary, until it just forms a dough. Gather the dough into a ball and chill it, wrapped in plastic wrap, for 15 minutes. Roll out the dough 1/16-inch thick on a lightly floured surface and with a 2-inch round cutter cut out 16 rounds. Bake the rounds, sprinkled with coarse salt, on an ungreased baking sheet in the middle of a preheated oven at 400 degrees for 12 minutes or until they are golden. Transfer the crackers to a rack and let them cool for 5 minutes.
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