1/2 cup Parmesan cheese finely grated fresh; alternate: Romano cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half more as needed
coarse salt optional; or pepper, sesame or poppy seeds, or whatever you like for sprinkling
Equipment
oven
parchment paper
baking sheet
flour
food processor
rolling pin
fluted pastry wheel
fork
coarse salt
Directions
Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour.
Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined.
Add about 1/4 cup cream or half-and-half and let machine run for a bit 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 1/4-inch thick or even thinner, adding flour as needed.
Form them into individual crackers (e.g., 1 1/2-inch squares) and place them an inch apart on your baking sheet, or transfer the entire rolled-out sheet to your baking sheet and score them lightly to break into crackers later.
Dock all over with a fork and sprinkle with salt or any other toppings you are using.
Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.