Parmesan Cream Crackers

Adapted from Mark Bittman

1 cup all purpose flour

1/2 cup shredded parmesan cheese

1/2 tsp salt

4 tbsp unsalted butter

1/4 cup half and half

Poppy seeds

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Put the flour, parmesan, salt and butter in a food processor and process until incorporated. Add the half and half a process until it comes together (this may require a few more tsp of half a half added 1 at a time). Don’t add enough to make it sticky.

These don't look like crackers...

Roll the dough out into a 1/4 inch thick rectangle on a floured surface and then transfer it to a the lined baking sheet and sprinkle with poppy seeds.

Cut them into pretty much any shape you want with a pizza cutter or pastry wheel, any way you can get them apart, and bake for 10 minutes or until golden brown. Cool on a cooling rack, serve warm or at room temperature.

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One response to “Parmesan Cream Crackers

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