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1
In the bowl of a stand mixer, beat the butter with the paddle attachment to make it creamy and fluffy.
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2
Add the Parmesan, basil, salt and olive oil, and mix thoroughly.
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3
Turn the mixer speed to low and slowly add in the flour just until it disappears and a dough forms.
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4
Its important not to overwork it.
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5
Turn the dough out onto a large piece of plastic wrap.
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6
Form into a long, round log by wrapping it firmly in the plastic and gently rolling it to make it nice and round.
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7
Allow the log of dough to chill in the refrigerator for at least 3 hours or up to overnight.
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8
When the dough has chilled, preheat the oven to 325 degrees F and line 2 sheet trays with silicone mats or parchment paper.
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9
Take the dough out and slice it into about 1/2 inch slices to create pretty little crackers.
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10
Spread them out evenly on the sheets.
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11
There should be about 35-40 crackers.
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12
Bake the crackers for about 20 minutes.
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13
They should just start to get golden around the edges.
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14
Take them out and let them cool.
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15
Then seal them in airtight containers until you are ready to serve them!
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16
They will keep for a couple of days and can be made ahead.
