Rosemary Asiago Crackers

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the all-purpose flour, grated Asiago cheese, chopped rosemary, sea salt, black pepper, and garlic powder until well combined.
2. Cut in the butter
   Add the cold cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.
3. Form the dough
   Gradually add ice water, one tablespoon at a time, stirring gently with a fork until the dough just begins to come together. Be careful not to overwork the dough. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll and cut the crackers
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares or use cookie cutters for shaped crackers. Transfer to the prepared baking sheets, leaving a small space between each cracker.
5. Prepare for baking
   Brush the tops of the crackers lightly with olive oil. Using a fork, prick each cracker a few times to prevent them from puffing up during baking. Sprinkle with additional sea salt and Parmesan cheese if desired.
6. Bake to perfection
   Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through baking, until the crackers are golden brown and crisp around the edges. Watch carefully in the last few minutes to prevent burning.
7. Cool and store
   Allow the crackers to cool completely on the baking sheets. They will crisp up further as they cool. Store in an airtight container at room temperature for up to one week.