These are really crunchy cheese biscuits. Great to have with drinks, and they also make fabulous gifts for friends. Package them for giving in a mason or cliplock jar, and add a christmas trim.
You can double the mixture if you have a good-sized food processor which will manage the quantity well without overmixing it. Make a double recipe and store the rolls of dough in the freezer so they are ready to bake when needed.
Parmesan Crackers
Print RecipeIngredients
- 100g cold butter, cut into small cubes
- 125g parmesan cheese, grated
- 1/2 tsp salt
- a little white pepper
- pinch cayenne pepper
- 160g plain flour
- extra sea salt, chopped fresh rosemary or thyme (optional) for baking
Instructions
For the dough
Put the butter, cheese, salt, white pepper and cayenne into a food processor and pulse until the butter has formed small curds.
Add the flour and pulse until the dough just comes together and forms moist curds again.
Turn the dough out onto the bench and knead it gently until it comes together.
Divide in half and roll each half into a sausage shape. Wrap in clingwrap and refrigerate for at least an hour , or up to 2 days. Alternatively, freeze until ready to bake.
Preheat the oven to 160C
Slice the 'sausages' into rounds, you should get about 20 rounds from each roll, and place the rounds on a baking paper-lined oven tray.
Brush with a little milk and top with a good sprinkle of sea salt flakes and a touch of cayenne. You could also add either chopped fresh rosemary or thyme.
Bake for about 12 -15 minutes until the crackers are lightly golden. Cool and store in an airtight container.
