Because you need crackers to go with wine……..


120 grams butter
1 1/4 cup grated Parmesan cheese
3 long sprigs of rosemary, leaves stripped and finely chopped
1 cup of plain flour
1/2 teaspoon salt
1/2 teaspoon black pepper


  1. In a large bowl, beat the butter until lightened but not fluffy. You could do this in a stand mixer.
  2. Add the grated cheese, herbs and salt and pepper. Beat to combine.
  3. Add the flour and beat together until large chunks of crumbly dough form. If too dry, add a touch of milk or water.
  4. Press the dough into 2 log shapes and wrap tightly with cling film. You can keep it in the fridge for a week or freeze the logs for a few months.
  5. When ready to bake, preheat the oven to 170 degrees Celcius and line a baking sheet with paper or a silicon mat. Slice the unwrapped dough log into pieces about 3/4 cm thick and lay at least a couple of centimetres apart on the tray. Bake for 20 minutes until just brown. They need to cool before serving because they are very fragile.

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