In the bowl of an electric mixer fitted with paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the flour, kosher salt, black pepper and chopped rosemary and mix until combined. At this point, the dough will be crumbly and a bit dry. Set the mixer on low, then drizzle in just enough heavy cream to make long rectangle, about 1 ½” high, by 2” wide. Rest the formed dough in the refrigerator for 30 minutes.
Pre-heat the oven to 350 degrees. With a sharp knife, slice the dough into crackers, 1/8-1/4” thick. Place on a cookie sheet, and prick each cracker twice with a fork. Sprinkle with sea salt. Bake 20-25 minutes, until lightly golden.
Erin Merhar is a food stylist, recipe developer and personal chef living in CarrollGardens, Brooklyn. She loves wine, cheese and all things Italian. She can be contacted at firstname.lastname@example.org or via her website at
Max Kelly is self-taught photographer whose style is at once modern and classic. Through this blend of old and new, he composes a unique perspective of the world around him. He can be reached at email@example.com or through his website at www.maxkellyphotography.com