100 grams of parmesan cheese, grated
120 grams of flour
100 grams of room tempered butter
1 pinch of cayenne pepper
10 grams of sea salt
Dried herbs or nuts for garnish
1. Mix everything until it’s a good dough. If the dough feels dry and crumbly, add some water
2. Make 2 rollers on a bread board, ca 3 cm in diameter. Roll them in thyme, rosemary or chopped pine nuts. Leave in fridge for about 30 minutes
3. set the oven on 180 degrees celsius
4. Cut the rollers in thin slices with a sharp knife. Put the slices on a baking sheet with a greaseproof paper and bake the crackers for about 7-8 minutes or until they have gotten som color.
Store crackers in a paper bag or jar.
Recipe: Heléne Johansson
From the book: ”Bröd från Brunkebergs bageri”.