Herby pecorino crackers
Prep time: 30 minsTotal time: 
Herby pecorino crackers
Use whatever fresh herbs you like for these cheesy, flaky crackers
Prep time: 30 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ½ x 30g pack flat-leaf parsley, leaves picked (or fresh herbs of your choice)
- 150g plain flour, plus extra to dust
- 75g pecorino romano*, finely grated
- ¼ tsp fine salt
- 100g cold unsalted butter, cubed
- 2 tbsp cold milk
- 1 medium egg, beaten
Step by step
Store the crackers in an airtight container for up to 2 days
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Reserve the larger leaves picked from the parsley to use to decorate – allow at least 20 leaves. Set aside. Finely chop the remaining picked herbs, then add to a mixing bowl with the flour, cheese and salt. Add the cubed butter and rub in with your fingertips until it reaches a breadcrumb-like consistency. Slowly add the cold milk until it comes together into a dough, then shape into a ball, wrap and chill for at least 1 hour.
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Preheat the oven to 220°C, fan 200°C, gas 7 and line a large baking tray with baking paper. On a lightly floured surface, roll out the dough to a 0.5cm-thick rectangle, trimming the edges to straighten. Brush all over with the beaten egg, then cut into 20 squares. Gently press a parsley leaf into the middle of each square. Transfer to the lined baking tray, allowing a little space in between the squares, then bake for 13-15 minutes or until golden and crisp but the leaves are still green. Cool completely on the tray before serving.
*Use a vegetarian hard cheese, if required.
