For basic Parmesan Cheese Crackers:

• 1 cup all-purpose flour, plus extra for rolling out
• 1/2 teaspoon salt
• 1/2 cup finely grated Parmesan cheese
• 4 tablespoons butter
• 1/4 cup cream + more as needed to make dough

For “Toss-ins and Toppings” that I used:

• toasted sesame seeds
• thyme leaves and pepper flakes
• espresso-cocoa sea salt mixture
• chopped pistachios and orange zest with black pepper
• bittersweet chocolate, espresso powder, raw sugar and cinnamon
• any number of other ideas pop into my head…pecans, walnuts, green tea, cayenne, any herbs, cardamom, lavender and lemon zest…use what you might have, what you like, and experiment.

Directions:

1. Preheat oven to 400 degrees. Line baking sheets with parchment paper.
2. To a food processor add flour, salt, Parmesan cheese and butter. Pulse to combine.
3. If you choose to add any “toss ins” do so now, although the original recipe is fantastic as is.
4. After adding “toss ins”…drizzle in cream while processor is running until a dough forms. If need be, add a wee bit more cream. Dough should be smooth and silky and not at all sticky.
5. Roll dough out until thin, but workable, on lightly floured surface. Add flour as needed. Transfer dough to parchment lined baking sheet. (You can also simply roll the dough out on a sheet of lightly floured parchment and then transfer to sheet pans to save a step.
6. Here is where the “toppings” part comes in. Sprinkle on top and gently press into surface of dough.
7. Using a pastry wheel or knife cut/score dough so you can break into individual crackers after baking.
8. Bake until golden, light browned…for about 10-13 minutes depending on your oven. Cool on wire rack. You can serve these crackers warm or at room temperature and they can be stored in air tight containers for a few days. They are great with a bowl of soup or as dippers.

teresablackburnfoodstyling.com

recipe adapted from a recipe by Mark Bittman published in the New York Times.