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
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!