Parmesan, Paprika and Rosemary Crackers
Photography Aaron McLean.
Moreish with a melt-in-the mouth crumb, serve these with a pre-dinner drink or to accompany a cheese board.
INGREDIENTS
1 cup plain flour
½ teaspoon smoked or plain sea salt
½ teaspoon smoked paprika
2 teaspoons finely chopped rosemary
⅔ cup freshly grated Parmesan
60 grams chilled butter, diced
4 tablespoons cream
To cook
olive oil
freshly grated Parmesan
ground pepper
METHOD
Preheat the oven to 160°C.
Place all the ingredients, except the cream, in a food processor and process until well combined. Add the cream and pulse to form a dough.
Roll out on a large piece of baking paper to ½ cm thick. Slide the baking paper onto a flat baking sheet.
To cook: Prick the pastry all over with a fork then brush with a little olive oil and sprinkle generously with Parmesan and a grind of pepper. Chill for 20 minutes until the dough is firm.
Cut into 1½ cm wide strips, then in half on the diagonal into shorter strips.
Bake for 10 minutes or until golden, turning the tray for even colouring. Don’t over-bake the crackers or the Parmesan will taste bitter.
Cool for 2 minutes then transfer to a cooling rack. Makes 16 depending on the size
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.