Rosemary and Pecorino Butter Crackers

Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.

In the bowl of your food processor, with the blade attached, combine the butter, flour, fine sea salt, Pecorino cheese, rosemary leaves and pepper. Pulse until you get a crumbly, flaky consistency. While the food processor is on, slowly drizzle in the beer (or cream) until the dough begins to form a ball around the blade. Dump the dough onto a lightly flour-dusted surface. Knead the dough a couple of times then form into a ball and cut in two. One at a time, roll out the dough with a lightly dusted rolling pin to about ⅛ inch thick or even thinner if you would like (they will puff up a bit). Cut the shapes out of your dough (I used a scalloped, rounded cookie cutter) and reserve the rest of the dough. Re-roll out and repeat the process until you have almost no dough left. Repeat for your other ball of dough.

Lay the shapes out on your baking sheet, leaving about ½ inch between each cracker. Poke each cracker with a fork and sprinkle with coarse sea salt. Bake at 400ºF for about 10 minutes or until the crackers begin to brown. Remove from oven and transfer immediately to a wire rack to cool.

Serve with desired toppings or store in an airtight container for up to a week.

Suggested toppings: figs, honey, and gouda; avocado, cucumber and tomato; various cheese spreads or jams.