Green-Peppercorn Cornmeal Crackers

• 3/4 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup cornmeal (preferably stone-ground)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons packed light brown sugar
• 4 teaspoons dried green peppercorns, coarsely crushed, divided
• 1/2 teaspoon table salt
• 1 stick cold unsalted butter, cut into pieces
• 2/3 cup well-shaken buttermilk
• 1/2 teaspoon kosher salt
• 1 large egg, beaten

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. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
2. Preheat oven to 350u0b0F with racks in upper and lower thirds.
3. Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
4. 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. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
5. Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
6. 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.

flour, flour, cornmeal, baking powder, baking soda, brown sugar, dried green peppercorns, salt, butter, wellshaken buttermilk, kosher salt, egg

Taken from www.epicurious.com/recipes/food/views/green-peppercorn-cornmeal-crackers-357979 (may not work)