...or eaten however you like!
Parmesan Cream Crackers
1 cup sprouted wheat flour, more as needed
1/2 tsp sea salt
1/2 cup finely grated fresh (or not) Parmesan cheese
4 tbsp unsalted butter
1/4 cup cream from raw milk
Sprinkle of sea salt, poppy seeds, minced garlic, pepper, parmesan cheese (or whatever pleases you) to sprinkle on top of crackers.
Heat oven to 400 degrees. 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 and let machine run for a bit; continue to add liquid one teaspoon at a time, until mixture holds together but is not sticky.
Roll out dough on a lightly floured surface until 1/2 inch thick or thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape over rolling pin to make it easier). Score lightly with a knife or pizza cutter. Sprinkle with topping.
Bake until lightly browned, about 10 minutes. Cool on rack; serve warm or at room temperature or store in a container for a few days.