Moreish with a melt-in-the mouth crumb, serve these with a pre-dinner drink or to accompany a cheese board.
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
freshly grated Parmesan
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