Crackers with Parmesan and Rosemary

Description

Mix flour, salt, pepper, and rosemary in a bowl and blend using a food processor. Add butter and blend again. Add cheese and blend once more. Add sour cream one tablespoon at a time, continuing to blend until the dough becomes smooth. Turn the dough out onto a work surface. Roll the dough into a rectangle about 5 cm thick, wrap in plastic, and chill in the refrigerator for at least 24 hours. Preheat the oven to 160°C. Cut rounds from the dough and place them on a baking sheet. Dip rosemary sprigs into beaten egg white and place one in the center of each cracker. Bake until the crackers turn golden brown, 25 to 35 minutes. Let cool. The crackers can be made one day ahead and stored in an airtight container at room temperature.

Instructions