salt or Truffle saltfor sprinkling on top of unbaked crackers
Heat oven to 400°F.
Line a baking sheet with parchment paper or lightly dust with flour.
Put flour, salt cheese, rosemary and EVOO in a bowl. Stir vigorously (you can use a food processor for mixing the dough if you have one).
Add about 1/4 cup of cream or half-and-half and stir until a dough forms.
If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.
Roll out dough on a lightly floured surface until 1/8-inch thick, adding flour as needed.
Dock all over with a fork or docking wheel and sprinkle with salt or any other topping you are using (note: try topping with seeds or other dried herbs).
Using a sharp knife, cut into desired shapes and transfer to lined with knife or a metal lifter.
Bake until browned, about 12-15 minutes. Cool on rack; serve warm or at room temperature, or store in a tin for a few days.
Optional: Serve with fig jam on the side.
This recipe calls for Rosemary Infused EVOO. You can also try it with the following: