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
Spencer Lengsfield
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.
