Mix the peppercorns and salt in large bowl, then add the rest
of the
ingredients except for the flour. Mix until they are thoroughly
distributed. Work in the flour 1 cup at a time. (If you are mixing
by
hand, you may not be able to work in all the flour.) Wrap the
dough in
plastic and chill for at least 60 minutes.
Preheat oven to 350°, roll the dough as thin as it will go, place
on
parchment-lined baking sheets, and cut into squares. Bake approximately
8-10 minutes. The tomato color will yellow a bit and the crackers
will be
quite crisp when they are done.
Recipe from "Best of the Best from New England"