Instructions: If saltines dont excite you, try pepperines. Theyre good by themselves, and they spice up soups, stews, and dips.

Preheat the oven to 350F.

Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal.

Combine 1/4 C of the water and the lemon juice in a small bowl. Blend it into the flour mixture. Add enough of the remaining 1/4 C water to for a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16" at the most.

Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it onto an ungreased baking sheet. With a sharp knife, score into 2" squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork.

Bake 15 - 20 min, turning over after 10 min or when the edges begin to brown. Cool on a rack. Bread into individual crackers.

Yield: 75 - 85

Variations:
If a hotter cracker is desired, add more pepper. For red-hot crackers, sprinkle 1/8 - 1/4 tsp cayenne pepper on top of the dough before making the final pass with your rolling pin.

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