Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a food processor, pulse flour, grated cheese, rosemary, ½ tsp fine sea salt, and pepper to combine.
- Add cold, cubed butter. Pulse until mixture resembles coarse crumbs with a few pea-sized butter pieces.
- With processor running, slowly drizzle in ice water. Stop as soon as dough begins to clump together.
- Turn dough onto floured surface, knead lightly into a ball. Divide in half, shape into rectangles, wrap in plastic, and chill for 30+ mins.
- On a floured surface, roll one dough piece out very thin (1/16-inch). Cut into desired shapes with a knife or cutter.
- Transfer shapes to baking sheet. Prick each cracker with a fork. Brush lightly with milk (if using) and sprinkle with flaky salt.
- Bake for 10-14 minutes, until golden brown at edges. Cool on sheet for 5 mins, then transfer to a wire rack to cool completely.
Notes
For best results, grate your own Parmigiano-Reggiano from a block. Store completely cooled crackers in an airtight container at room temperature for up to a week.