Parmesan Cheese Crackers with Rosemary and Cayenne

Ever wondered if it was possible to make homemade crackers? Well, these are not only easy to make, but they also pack a punch of flavour. Classic Parmesan cheese adds a strong umami taste, with mildly fruity notes. Rosemary adds new dimension with its strong flavour profile. Enjoy them with your favourite cheese spread and a glass of wine for a truly amazing cracker experience.

1¼ cups all-purpose flour, unbleached
½ cup Parmesan cheese, grated
1 tsp. fresh rosemary, minced
½ tsp. black pepper, coarsely ground
1 pinch ground cayenne
sea salt
4 Tbsp. butter, cold, cut into ½" pieces
¼ cup heavy cream + up to 2 Tbsp.

Preheat the oven to 400°F (204°C/184°C fan, Gas Mark 6). Line a baking sheet with parchment paper.

Combine the flour, Parmesan, rosemary, pepper, cayenne and ½ tsp. salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the ¼ cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one Tbsp. at a time and process until the dough comes together.

Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than ¼" thick and about 12x8" in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with ¼ tsp. salt, gently pressing the salt into the surface of the crackers.

Bake until light golden brown, 10-12 minutes. Cool completely on a rack.

Makes 6 servings.