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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!