+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:6 +By:David GriffifthsIngredients100 g Pams plain flour ¼ tsp Pams salt ½ tsp Espelette pepper (or a pinch of cayenne pepper) 90 g Pams butter 90 g grated Parmesan, plus a little extra for topping 1 egg, whiskedInstructionsPlace flour, salt, pepper and butter in a food processor and pulse until it is the texture of fine breadcrumbs. Place on the bench with the Parmesan and mix by hand to form a smooth dough. Do not knead or over-work; just bring it together with the warmth of your hands. Wrap in plastic food wrap and place in fridge to chill for 30 minutes. Pre-heat oven to 175°C. Roll dough between 2 sheets of plastic food wrap to desired thickness, about 2 mm, and cut into rectangle shapes about 12 mm x 70 mm each. Brush with whisked egg and sprinkle with a little extra Parmesan. Transfer to a baking tray and place in oven for 12–15 minutes till golden and crisp.