Parmesan Cream Crackers

How many of you are using dairy whipping cream for cake decorating and always end up with 1/2 or more carton left but do not know what to do with it?  I had this problem, that explains why I'm always on the lookout for recipes with whipping cream, so that the balance won't go to waste.  When I get lazy, I just freeze the balance to cook creamy pasta.

There are several recipes online with whipping cream and here's sharing one that I like, Parmesan Cheese Crackers.

The original recipe uses the food processor but I used the rub-in method.

I'm submitting this to Aspiring Bakers # 6: Say Cheese! (April 2011) hosted by Noms I Must.

Parmesan Cream Crackers
Adapted from Smitten Kitchen

Ingredients
1 cup all-purpose flour (120g), more as needed
1/2 teaspoon salt
1/2 cup (40g) grated Parmesan cheese
4 tbsp (60g) unsalted butter, cut into 1 inch cubes
1/4 cup (60ml) whipping cream, more as needed
Coarse salt, pepper, sesame for sprinkling (optional)

Method

1. Preheat oven to 190C.  Line a baking sheet with parchment paper or lightly dust with flour.
2. Put flour, salt and cheese in mixing bowl.  Using a fork, cut in butter until it resembles fine bread crumbs.
3. Add about 1/4 cup whipping cream and roughly work until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I didn't add any extras)
4. Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed.
5. From here, you can either form them into individual crackers and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using. (I omit the toppings)
6. Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.