Rosemary & Parmesan Crackers

Preheat the oven to 180°C / 160° fan / Gas 4.

Grease and line 2 baking sheets with baking parchment. 

In a food processor, whizz the flour, baking powder and butter until incorporated. Add 30g of the cheese and rosemary setting the remaining 30g of cheese aside.

Add 4 tbsp. water and whizz again to make a dough. (You might need a bit more, so add more liquid carefully as you want it soft not sticky) Turn out onto a floured surface and bring the dough together with your hands.

To roll out the dough, divide it into two and roll out half at a time. It needs to be really thin, so roll it out between two pieces of baking parchment, that way it won’t stick, will be easier to turn and you'll need less flour.

Cut into about 20 squares and lift them onto your prepared trays. Brush with water and sprinkle with the remaining parmesan. You can also sprinkle sparingly with a little sea salt. Repeat these stages until all you have used up all the dough.

Bake in the preheated oven for 13 minutes. You want the biscuit to be crisp but not too coloured.

Allow to cool on a rack.