Ingredients:
3/4 cup flour
1 tsp salt
1/8 tsp cayenne pepper
4 Tbs butter, chopped and cold
3/4 cup crumbled goat cheese, cold
1/4 cup grated parmesan cheese, cold
1 Tbs milk, cold
1Tbs fresh rosemary finely chopped
Directions:
In a food processor, combine all of the dry ingredients and the rosemary and pulse until combined. Add in the cheese and the butter, and pulse until well combined and mealy. Add the milk, and pulse until the dough just barely comes together. Dump out dough onto a sheet of wax paper. Lightly press the dough together and form a rectangle. Wrap the dough in the wax paper and refrigerate dough at least 30 minutes or until ready to roll out.
Preheat the oven to 325 degrees.
Roll out crackers (with a little bit of flour) really, really thinly! The thinner, the crispier the better, aim for about 1/8”. I used a pizza cutter to cut these into squares, and I got 24 out of the batch, but cut them in whatever shape you want.
Use a fork to punch two sets of holes in the top of each cracker. Sprinkle lightly with kosher salt
Bake the crackers at 325 for about 15 minutes or until they are just starting to turn golden around the edges.
Let them cool on a baking rack so they don’t get soggy.
