Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour and salt. Stir in Parmesan to distribute evenly.

Add cold butter and cut it into the dry mix using a pastry cutter or your fingers until crumbly with small butter pieces.

Mix in rosemary, then add 2 tablespoons of cream, stirring until the dough starts to come together. Add more cream if needed.

Roll out dough on a floured surface to about ¼-inch thickness. Cut into squares or rectangles and dock with a fork.

Transfer to baking sheet, sprinkle lightly with coarse salt, and bake for 10–12 minutes, until golden.

Let cool completely on a wire rack before storing or serving.