Recipe: Rosemary Parmesan Crackers

This is a very easy recipe that can be whipped up in just a few minutes. The most time consuming part is rolling and cutting into shapes. I can strongly recommend using a pasta roller if you have one. The Smeg Stand Mixer has a pasta roller attachment and it works perfectly for the job.

You can easily adapt this recipe by adding different herbs and spices for a different flavour.

METHOD

1. Preheat oven Fan Forced/Hot Air 200C
2. Stir and bring together all ingredients except egg, to a dough. Knead until it is smooth. (You can use a kitchen mixer if you have one).
3. Roll out to 1.5 – 2mm thickness, between two sheets of baking paper, or if you have one use a pasta roller, or the pasta roller attachment for the kitchen mixer – starting at setting 0 and work down to level 3 thickness.
4. Cut into shapes. I used long triangles which are great for dipping.
5. Lay out on baking paper lined oven tray and brush with egg if you would like a slightly shiny result, and then sprinkle with more salt. Add other seeds and spices to the salt sprinkle as desired. 
6. Cook for 10-12 minutes or until golden.