1 cup whole wheat flour, more as needed
1/2 teaspoon salt
3 Tablespoons finely grated fresh Parmesan cheese
1 Tablespoon fresh rosemary, finely chopped
3 Tablespoons extra virgin olive oil, I used rosemary scented oil
1/4 cup cream or half-and-half, more as needed
1 Tablespoon water*
preheat oven to 400°
1
Line a baking sheet with parchment paper or lightly dust with flour.
2
Put flour, salt, rosemary, cheese and olive oil in bowl of a food processor. Pulse until flour and olive oil create little crumbs.
3
Add Add about 1/4 cup cream or half-and-half and let machine run for a bit. If the dough is still a little dry after pouring in the cream add a little water.
4
Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed.
5
Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
6
Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
