- 170 grams Parmesan
- 300 grams Pastry flour
- 1 teaspoon Cream of tartar
- 1 teaspoon ground paprika
- 2 tablespoons Whipping cream
- 200 grams cold Butter (cubed)
Finely grate the Parmesan cheese. Sift the flour, cream of tartar and paprika into a large bowl and make a well in the center. Pour the heavy cream into the well and sprinkle the butter and grated cheese over the top. Mix everything together with a pastry cutter or two forks then quickly knead with hands to form a smooth dough. Wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 175°C (approximately 350°F). Line a baking sheet with parchment paper. Roll the dough out between two sheets of parchment paper until about 3 mm (approximately 1/10 inch) thin. Cut into heart shapes using a cookie cutter and place on the prepared baking sheet. Bake for 10 minutes, until golden brown. Gather any dough scraps, reroll and repeat until all of the dough has been used. Store the crackers in an airtight container.