Rosemary Parmesan Crackers
1 1/2 cups finely grated Parmesan
3/4 cup all-purpose flour
1-2 teaspoons crushed rosemary
1/4 cup cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
a dash of kosher salt
Combine all ingredients into a food processor. Pulse until it forms a coarse meal.
On a work surface, knead the dough until it is just combined. Form into a log about one inch in diameter. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice.
Preheat the oven to 375°F. Cut the dough into rather thin slices, arrange the slices 1 inch apart on wax paper. Cover with a second sheet of wax paper. Using a rolling pin, roll each piece until very thin.
Carefully move to parchment lined baking sheets, and bake them in batches in the middle of the oven for 6 minutes, or until they are golden around the edges. Remove from heat and allow to cool long enough to be flipped over carefully.
Put the trays back in to the oven for another 3-4 minutes. Allow to cool slightly. Transfer the crackers carefully with a spatula to a rack, let them cool fully, and sprinkle them with additional rosemary.