Recipe Detail Page

1 Combine flour, salt, dry mustard, butter and Parmesan cheese in the bowl of a food processor and pulse until mixture is well combined and resembles bread crumbs. Add ½ cup (125 mL) whipping cream and process until combined. Continue adding cream a little at a time until dough has come together in clumps and feels like a damp(but not sticky) slightly over-processed pastry dough.

2. Gather dough together into a ball, roll into a log, wrap in plastic and chill for 30 minutes or longer.

3. Preheat oven to 400°F (200°C).

4. Cut dough into quarters, then cut each quarter into 8 equal pieces. Lightly flour pieces of dough as needed, and feed through one of the thinnest settings of a pasta roller to make irregularly shaped oblong crackers that are about 1/16 inch (2 mm) thick, 2 inches (5 cm) wide and about 8 inches (20 cm) long.Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut any shape you wish.

5. Working in batches, lay crackers on a baking sheet, brush lightly with beaten egg and sprinkle with cheese. Bake for 8 to 9 minutes or until crackers are browned at the edges, golden in the middle and fully cooked through.They will crisp as they cool.