Cut the butter into small cubes to soften. In a large bowl, combine the flour, Parmesan cheese, olives and pepper. Using your hands, knead the softened butter into the flour/cheese mixture until fully combined. Add in water to moisten. The dough should start to stick together. Do not over knead as the dough will become tough. Form into a ball and chill in the refrigerator for 1 hour until firm.
When ready to make the crackers, preheat the oven to 350°F/180°C approximately 30 minutes prior to rolling out the dough. Using a roll pin, roll out the dough between two pieces of parchment paper. Cut out the crackers using a 2” heart shaped cookie cutter. Place onto a baking sheet covered with parchment or a Silpat. Re-roll the remaining dough and repeat. Sprinkle top with sea salt. (Recipe makes approximately 3 dozen crackers.)
Bake the crackers for 15 minutes until golden brown. Allow to cool before removing from the baking sheet. Crackers can be stored in an airtight container up to 5 days.
Cut the butter into small cubes to soften. In a large bowl, combine the flour, Parmesan cheese, olives and pepper. Using your hands, knead the softened butter into the flour/cheese mixture until fully combined. Add in water to moisten. The dough should start to stick together. Do not over knead as the dough will become tough. Form into a ball and chill in the refrigerator for 1 hour until firm.
When ready to make the crackers, preheat the oven to 350°F/180°C approximately 30 minutes prior to rolling out the dough. Using a roll pin, roll out the dough between two pieces of parchment paper. Cut out the crackers using a 2” heart shaped cookie cutter. Place onto a baking sheet covered with parchment or a Silpat. Re-roll the remaining dough and repeat. Sprinkle top with sea salt. (Recipe makes approximately 3 dozen crackers.)
Bake the crackers for 15 minutes until golden brown. Allow to cool before removing from the baking sheet. Crackers can be stored in an airtight container up to 5 days.
