Lemony Cheese Crackers

While visiting Seattle's Art Museum, I did what any Montrealer would do...... I stopped not only to admire the west coast art scene but managed to squeeze in a little 5 à 7 at the museum's TASTE café. These savoury thin crackers were complimentary with the cocktail ordered. Buttery rich with Regianno Parmigiano, lemony citrus flavour and a wonderful punch from the black pepper, they are the perfect little bite with your favourite drink. The following is TASTE's original recipe and makes about sixty melt in your mouth savoury delights. The only change to the recipe was to adapt the method to accommodate the use of my trusty Cuisinart food processor.  Should you find the dough a little too dry, add an extra drizzle of cold water or as I did, add a little extra soft butter as you are working the dough. 

Ingredients:
6 1/4 ounces Regianno Parmigiano cheese, grated
1 1/4 cup all purpose flour
2 tablespoons lemon zest
1 1/2 teaspoon ground pepper
3 1/4 ounces cold butter, cut into small pieces
2 teaspoons lemon juice
2 teaspoons water
1/2 teaspoon sea salt

In a food processor add the flour, grated cheese, lemon zest and pepper. Pulse to blend. Add the butter pieces and pulse until it is the consistency of coarse cornmeal. Transfer to a mixing bowl and pour in the water and lemon juice. Mix with a wooden spoon to combine. Transfer to a lightly floured work surface and knead into a ball. Form into a round 1 1/2 inch log. Place the dough on plastic or parchment paper and roll  it up. Refrigerate for 40 minutes or more. Cut into 1/8 inch disks and place them on a parchment paper lined cookie tray. Sprinkle the sea salt on the crackers.Bake in preheated 350º F oven for 10-12 minutes until golden brown. Makes 60