Spicy parmigiano crackers - curry, cumin & chili

I am late for the event of A Taste of Yellow, hope the host, Barbara of winosandfoodies would still kindly let me in. I've been suffering from sinus congestion due to hayfever, I can't smell, cook and even sleep. But I did have a touching moment when I was reading a few A Taste of Yellow's posts from you guys! Your courage and spirit are powerful! I don't have a story to share except this recipe, would like to be a tiny part of it to help to raise awareness about cancer.

These flaky crackers have a touch of spice. I have made three versions - curry powder, crispy chili and cumin. But you can use whatever you fancy or available in your spice rack.

Recipe: (yield 30pcs of 3 x 3cm mini crackers)

*adapt a recipe of biscottini speziati from Sale & Pepe maggio 2007)*

• 2/3 cup flour
• 4 Tbps cold butter, sliced
• 3 Tbps grated parmigiano-reggiano
• a pinch of salt
• a few drops cold milk
• some spices. I used store-bought Madras curry powder, store-bought crispy chili in oil, and cumin

Direction:

• In a mixing bowl, combine flour, salt and cheese. Drop in cold butter, use a pastry blender to cut it into flour mixture until it resembles the size of small bean. Add a bit of cold milk just enough for a dough to form, knead briefly if necessary. Don't be tempted to add too much milk as excessive liquid will yield a tough crackers. Press dough into a flat disk, wrap with a plastic wrap and chill in fridge for at least 30 minute.
• Pre-heat oven to 350F. Slightly flour the work table. Roll dough to 1/8-inch thick (cover and rest the dough for 10 minutes if you feel it refuse to spread). Cut it into 3 x 3cm square with a ravioli cutter. Lay the squares on a large baking tray, sprinkle the spices on the top.
• Bake for 12 minutes or until they turn golden brown.

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