Parmesan and Rosemary Crackers

In a bowl, mix the grated Parmesan cheese and the all-purpose flour.

Remove the fresh rosemary leaves from the sprigs, discarding the stems, and add them to the dry mixture.

Measure 200g of butter or margarine and add it to the dry mixture.

Add a level teaspoon of salt, adjusting the amount if the butter is already salted. Start mixing with a spoon.

Incorporate the butter into the flour and cheese by gently pressing with your hands, without kneading, until the butter is well distributed.

Check the dough consistency; if it is too soft, add about two tablespoons of extra all-purpose flour and mix until the dough no longer sticks to your hands, allowing it to be rolled.

Preheat the oven to 350°F (180°C).

Shape the dough into small balls (about the size of a teaspoon) and place them on a non-stick baking sheet. Greasing the pan is not necessary due to the fat content of the dough.

Lightly flatten each ball on the baking sheet using a fork, creating a characteristic pattern. The crackers can be placed close together as they will not spread much.

Bake the crackers in the preheated 350°F (180°C) oven for about 10 to 15 minutes, watching for doneness.

Remove from the oven and let them cool before serving. If necessary, return them to the oven for a few more minutes if the bottom is not golden enough.