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1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
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2
Set aside.
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3
In the bowl of your food processor, with the blade attached, combine the butter, flour, fine sea salt, Pecorino cheese, rosemary leaves and pepper.
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4
Pulse until you get a crumbly, flaky consistency.
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5
While the food processor is on, slowly drizzle in the beer (or cream) until the dough begins to form a ball around the blade.
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6
Dump the dough onto a lightly flour-dusted surface.
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7
Knead the dough a couple of times then form into a ball and cut in two.
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8
One at a time, roll out the dough with a lightly dusted rolling pin to about 18 inch thick or even thinner if you would like (they will puff up a bit).
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9
Cut the shapes out of your dough (I used a scalloped, rounded cookie cutter) and reserve the rest of the dough.
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10
Re-roll out and repeat the process until you have almost no dough left.
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11
Repeat for your other ball of dough.
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12
Lay the shapes out on your baking sheet, leaving about 1/2 inch between each cracker.
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13
Poke each cracker with a fork and sprinkle with coarse sea salt.
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14
Bake at 400 degrees F for about 10 minutes or until the crackers begin to brown.
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15
Remove from oven and transfer immediately to a wire rack to cool.
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16
Serve with desired toppings or store in an airtight container for up to a week.
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17
Suggested toppings: figs, honey, and gouda; avocado, cucumber and tomato; various cheese spreads or jams.
