Parmesan crackers

Ingredients for 1 servings:

• 130 g wholemeal spelt flour
• 20 g cornstarch
• 100 g Parmesan, freshly grated
• 125 g butter, salted
• ½ tsp salt
• 1 tsp, heaped pepper
• Italian herbs, dried, optional
• 1 egg(s), size M
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

Use the butter from room temperature and cream it with a dough hook until light and creamy. Gradually add the flour, cornstarch, Parmesan cheese and spices (and dried Italian herbs to taste) and knead everything into a smooth dough. Shape the dough into sausages about 1.5 cm in diameter. Use a knife to cut about 0.5 cm slices and place them slightly apart on a baking tray lined with baking paper. Whisk the egg, season with a little salt and pepper and spread a thin layer on the crackers. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) using top/bottom heat and fan/convection oven, place the tray on the middle rack and bake the crackers for about 12-18 minutes until golden brown. Shortly after baking, the crackers will still be very soft, so let them cool slightly and then carefully place them on a wire rack to cool completely. The Parmesan crackers will keep for several weeks if stored in a cool, dark place. But who wants to keep them for long, they’re so delicious!