Parmesan, Paprika and Rosemary Crackers
Photography by 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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.