From the April-May 2015 issue of Dish magazine. Very tasty. Be sure to chill for at least 20 min so it will be crispy when baked. I forgot to sprinkle Parmesan on top before baking (hence they don't look as good as in the magazine!)
1 c flour
1/2 tsp sea salt
1/2 tsp smoked paprika
2 tsp finely chopped rosemary
2/3 c grated Parmesan
60g chilled butter, diced
4 tbs cream

Preheat oven to 160C.
Place all ingreds except cream in a food processor and process until well combined. Add the cream and pulse to form a dough.
Roll out on a large piece of baking paper to 1/2 cm thick. Slide the baking paper onto a flat baking sheet.
To cook: Prick the pastry all over with a fork then brush with a little olive oil and sprinkle generously with Parmesan and a grind of pepper. Chill for 20 min until the dough is firm.
Cut into 1 1/2 cm wide strips, then in half on the diagonal into shorter strips.
Bake for 10 min or until golden. Don't overbake or the Parmesan will taste bitter.
Cool for 2 min then transfer to a cooling rack.