Volcanic Flow Black Crackers (Printable View)

Crisp black crackers with a spicy red jelly, ideal for bold appetizer moments.

# What You'll Need:

→ Crackers

01 - 1 cup all-purpose flour
02 - 2 tablespoons activated charcoal powder (food grade)
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 1/3 cup water

→ Spicy Red-Hot Jelly

07 - 1 cup red pepper jelly
08 - 1 to 2 teaspoons hot sauce, adjusted to taste
09 - 1/4 teaspoon chili flakes
10 - 1 teaspoon fresh lime juice

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, whisk together flour, activated charcoal powder, sea salt, and black pepper. Add olive oil and water, stirring until a dough forms.
03 - Roll out the dough thinly between two sheets of parchment paper. Cut into irregular lava rock shapes using a knife or cookie cutter.
04 - Arrange crackers on the lined baking tray. Bake for 8 to 10 minutes until crisp and dry. Allow to cool completely.
05 - Combine red pepper jelly, hot sauce, chili flakes, and fresh lime juice in a small bowl. Warm gently if necessary to achieve a pourable consistency.
06 - Arrange the black crackers in a ring on a serving plate, leaving space in the center. Spoon the spicy jelly into the middle to create the crater. Serve immediately for dipping.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 25 minutes flat.
  • The texture contrast between crispy crackers and molten jelly is genuinely addictive.
  • Vegetarian, naturally gluten-friendly if you swap the flour, and it impresses without being fussy.
02 -
  • The crackers need to be completely cool before serving or they'll soften from the heat and humidity of the jelly.
  • If your activated charcoal powder clumps during mixing, sift it first to avoid bitter little specks in the dough.
03 -
  • If you want extra depth, brush the warm crackers with a tiny bit more olive oil right after they come out of the oven.
  • The dough can be made ahead and refrigerated for up to two days, then rolled and baked fresh when you need it.
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