Parmesan Cream Crackers

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 cup all-purpose flour, more as needed
• 1/2 teaspoon salt
• 1/2 cup finely grated fresh parmesan cheese (alternate ( i think romano could also work well here)
• 4 tablespoons unsalted butter
• 1/4 cup cream or 1/4 cup half-and-half, more as needed
• coarse salt, pepper, sesame (optional) or poppy seed (optional)

Recipe

• 1 heat oven to 400°f line a baking sheet with parchment paper or lightly dust with flour. put flour, salt, cheese and butter in bowl of a food processor. pulse until flour and butter are combined. add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. if it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (i only needed the ingredient levels as listed to pull the dough together.).
• 2 roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. from here, you can either form them into individual crackers (i went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method i used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. for either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.
• 3 bake until moderately browned, about 12 minutes. cool on a rack; serve warm or at room temperature or store in a tin for a few days.