Parmesan and Olive Oil Crackers

Salmon raw meat on salt crackers with cream cheese,selective focus



2 cups/300g plain flour

1 cup/70g shredded parmesan cheese

2 tablespoons chopped fresh rosemary

1 egg yolk

2/3 cup/160ml Regans Ridge extra virgin olive oil

Pinch of salt



Preheat oven to 180 degrees Celsius.

Line a baking tray.

Sift flour into a bowl, stir in the cheese and rosemary.  Add the egg yolk, olive oil and 2 tablespoons of water.  Stir until well combined.  Knead dough on a floured surface until it is smooth.

Roll out dough and cut out biscuits with a 5cm fluted cutter or into 6cm stick shapes.

Transfer carefully to lined baking tray and bake in a preheated oven for 20 minutes or until golden.