Parmesan and Rosemary Crackers

Ingredients

• 2 cups of wholemeal flour
• 100 g butter
• 1/2 cup firmly packed extra sharp parmesan cheese
• 1 tbsp chopped fresh rosemary
• 1 tsp baking powder
• 1 tsp salt
• freshly cracked pepper

Instructions

1. 1

   Preheat your oven to 180c

2. 2

   In a food processor with the s-blade attachment fitted, add all of the ingredients and process to combine for around 2 minutes until the mix becomes a bread crumb consistency and the butter has blended through

3. 3

   Slowly pulse through around 40-50 ml of cold water until the mixture comes together and balls around the blade

4. 4

   Turn the mixture out onto baking paper and halve the mixture

5. 5

   Roll out each half separately in a large rectangle onto a sheet of baking paper. The dough should be rolled to around 0.25cm thick

6. 6

   Cut into squares using a pizza cutter for easy cutting or a sharp knife then place in the fridge for around 20 minutes to chill

7. 7

   Once chilled bake the crackers for around 8-10 minutes until lightly golden

8. 8

   Transfer the cooked crackers onto a baking rack to cool before storing in an airtight container or in a ziplock bag the freezer