Dijon Mustard Black Pepper Crackers


From some of your Instagram posts, I see that you're getting ready for Fall. I have to say I'm so ready to say goodbye to the summer and turn the air conditioner off. We had a long summer with temperature over 100°F here in LA. The heat makes baking less desirable and I find myself less productive, less motivated and more addicted to Candy Crash…I know …I know …I can’t believe it either.  I have criticized people for playing this silly game for years and now that everyone is done with it...I'm barely starting. Ok now that I confess to my worst weakness ever, lets put that behind us ;) and talk about this week recipe that I know you’ll love.

Few months back, I ordered one of the most amazing baking textbooks called On Baking A Textbook of Baking and Pastry Fundamentals. Since then, the book hasn’t left my kitchen counter, the pages are already filled with my notes, highlights, & some butter stains :)  I highly recommend this book to anybody who wants to pursue baking professionally or even as a hobby.  Sarah R. Labensky & her partners who wrote the book have done an excellent job explaining the chemistry of baking, how the ingredients work together, and different methods of baking cakes, breads, cookies, tarts, and French layer cakes.

On top of the technical stuff, the book is filled with the history of baking, quotes from famous bakers, great recipes, and tips on the baking.Today I will share with you a recipe from this wonderful book: Dijon mustard black pepper crackers.

Roast the sesame seeds before adding to the dough, toasting the seeds enhances the flavor.


Few points on the recipe: 

  • Adjust the amount of black pepper in the recipe especially if you don't like spicy stuff. You can also use different types of mustard, I think I’m also going to try using garlic mustard the next time.
  • For sesame seeds, toast them in a saute pan over medium-high heat, tossing or stirring frequently until fragrant, 5-7 minutes & let cool completely.

Dijon Mustard Black Pepper Crackers


  • 30g Dijon mustard
  • 1 fl. oz. while wine
  • 150g flour
  • 60g quick oat
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • A pinch of Salt
  • 10g sugar
  • 8g black pepper
  • 90g butter, cold, diced


  1. Combine the mustard and wine in a small bowl, set aside
  2. In the bowl of a mixer fitted with the paddle attachment, combine the flour, oats, baking powder, baking soda, salt, sugar, black pepper, and butter. Mix on low speed until the butter is pea size.
  3. Add the mustard mixture and blend on low speed until smooth. Gather the mixture into a ball of dough
  4. Divide the dough in half. Work with one piece of dough at a time, roll the dough 1/8 inch thick. Cut into 2 inch rounds with a cookie cutter and place on tray covered with parchment paper. Sprinkle with black sesame seeds.
  5. Bake at 400°F until golden, about 8-10 minutes

And finally, keep them in an airtight container and place in the refrigerator for up to four weeks, of course, mine didn't last four weeks ;) 

Like always, I love to hear from you ...your questions and comments are very important to me. If you bake the recipe, please let me know whether you like it or not, send me pictures or even better post them yourself on ZoZo's Facebook page. If you do leave me a comment here after baking the recipe, I'll be sure to give you a shout out on the Facebook page and thank you. 

Until next week, happy baking