Parmesan and Olive Oil Crackers
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.