Volcanic Flow Black Crackers (Printable View)

Crisp black crackers surround a spicy molten jelly, delivering a bold fusion appetizer experience.

# What You 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, salt, and black pepper. Stir in olive oil and water to form a smooth dough.
03 - Roll the dough thinly between two sheets of parchment paper. Cut into irregular shapes resembling lava rocks using a knife or cookie cutter.
04 - Place the cut crackers on the prepared tray and bake for 8 to 10 minutes until crisp and dry. Let cool completely.
05 - In a small bowl, combine red pepper jelly, hot sauce, chili flakes, and lime juice. 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 simulate a fiery crater. Serve immediately for dipping.

# Expert Tips:

01 -
  • It's the kind of show-stopping appetizer that makes people think you spent hours in the kitchen when it's genuinely simple.
  • The contrast of crispy, slightly smoky crackers with the molten spicy jelly creates a moment of anticipation with every bite.
  • Your guests will be talking about it long after dinner ends.
02 -
  • Activated charcoal needs to be food-grade and completely dissolved into the dry ingredients before adding liquid, or you'll end up with grainy, uneven crackers.
  • Don't over-roll the dough or your crackers will be tough instead of crispy; thin and quick is the secret here.
  • The jelly's consistency matters more than you'd think—if it's too thick, warm it slightly with a spoon of water rather than heat.
03 -
  • Make the crackers a few hours ahead and store them in an airtight container; they stay crisp and actually taste better the next day as flavors develop.
  • The jelly can sit at room temperature, but warming it gently for 30 seconds before serving makes the presentation even more dramatic as it flows lazily into the center.
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