parmesan cream crackers

One of the great things about working from home is that you can have this train of thought: 'Man, I'm hungry. Do I have any crackers? No.... Hey! I should make some during my lunch break." And then you do and they're great. Mine were a little thick, so they didn't get too crispy. Also, I used whole milk instead of cream because that's what I had on hand. I minced some garlic for the top, as well as sprinkled them with some coarse sea salt. Pretty nice.

Parmesan Cream Crackers

via The New York Times, Published: February 2, 2009

Time: About 20 minutes

1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. 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.
3. 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.
Yield: About 4 servings.