INGREDIENTS
2 cups flour plus more for dusting
1 Tbsp. sugar, plus more to taste
1 tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper
3 Tbsp. chopped fresh rosemary
¼ cup grated Parmesan
2 Tbsp. butter, chilled and cut into small pieces
2/3 cup milk (not skim)
PREPARATION
• Preheat the oven to 450 degrees.
• Add the flour, sugar, salt, pepper, rosemary and cheese to the bowl of a food processor and pulse until combined. Add the pieces of chilled butter and process about 10 seconds, until the butter is incorporated. With the food processor running, pour in the milk and blend until the dough comes together.
• Turn the dough onto a lightly floured surface and knead about 3 to 5 minutes. Shape the dough into a ball and cut in half. Flip a baking sheet and roll out one of the dough halves as thin as possible (It should be almost transparent.). Repeat with the remaining dough ball on the bottom of another baking sheet.
• Sprinkle the dough with salt and pepper to taste. Then pierce the dough all over with a fork and score it with a knife into 1œ-inch squares or whatever size cracker you’d like.
• Bake on the inverted baking sheets 12 to 13 minutes, rotating the sheets halfway through the cooking time. Remove from the oven and let rest for a few minutes, then move the crackers onto a wire rack to cool completely, at least 1 hour.
• Crackers will keep up to 1 week in an airtight container.
This article appears in Guide to Beer 2014.