I love making crackers and flatbreads almost as much as I like making dips and spreads. Like my polenta crackers, these are exceptionally easy to make and take about 25 minutes in total. They can also be taken in a thousand different directions - add fresh or dried herbs, or try a different cheese. No matter how you make them, they're delicious!
(As a sidenote, I'm a huge peppercorn fan, so those who are sensitive to it might want to use the lesser amount)
Peppered Parmesan Thins
1/2 c white flour
3 tbsp butter
1 egg yolk (or egg substitute)
1/2-1 tsp freshly cracked peppercorns
2/3 c freshly grated parmesan cheese
pinch of ground mustard powder
pinch of salt
Place flour in a medium sized bowl. With 2 forks or a pastry blender, cut in butter until it resembles coarse crumbs. Add remaining ingredients, and combine well. Roll dough into a log and wrap tightly in plastic wrap. Allow to chill in the refrigerator for 10 minutes. Preheat oven to 400. Remove dough from refrigerator and slice dough 1/4" thick. Place on ungreased cookie sheets and slide into oven. Bake 10 minutes, until starting to brown. Cool and serve!