1 1/2 cups all-purpose flour
1/2 tsp kosher salt
2 tsp freshly ground black pepper
1 cup grated Parmesan (or Pecorino Romano or Grana Padano)
8 tbsp cold butter, diced
Combine the flour, salt and pepper in a mixer. Add the cheese and mix to incorporate. Add the butter and mix until the butter has been distributed throughout the dough. (You could also use a food processor to pulse the dough together). Slowly drizzle in 1 to 2 tbsp of cold water, and mix until dough has formed a ball.
Turn the dough out onto a lightly floured work surface (I typically use a silpat) and shape into a 12 inch long log. Wrap the log in plastic wrap and refrigerate for at least 1 hour. Can be kept in the fridge for up to a week.
Preheat oven to 350oF.
Line a baking sheet with parchment paper, or a silpat. Cut the log of dough crosswise into 1/2 or smaller rounds. Transfer to the baking sheet and bake until the crackers are very lightly browned, about 20 to 25 minutes.
Store the crackers in an airtight container up to 2 weeks.
Recipe is from Edible DIY book by Lucy Baker.