Parmesan, Paprika and Rosemary Crackers

, from Issue #59. September, 2015
Photography by Aaron McLean.
Parmesan, Paprika and Rosemary Crackers

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

To cook
olive oil
freshly grated Parmesan
ground pepper


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