Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
In the food processor add the flour, parmesan, salt and pepper and whisk (small whisk or fork) together. Then add cubed butter and pulse to form coarse crumbs, add the water a tablespoon at a time until dough is almost combined.
Move the dough to a lightly floured flat surface and knead a few times until you have a soft smooth dough.
Lightly flour the dough and roll out with a lightly floured rolling pin, to about 1 cm thickness. Cut out with a small round cookie cutter, place on prepared cookie sheet, brush with egg wash sprinkle with your favourite topping (I used fresh rosemary and thyme). Bake for approximately 10-12 minutes or until lightly golden.
EGG WASH
In a small bowl beat together the egg and water.
Notes
The cookies should be stored in an airtight container in the fridge for up to 6 days. The cookies can also be frozen in a freezer safe bag or container, they will keep for up to 2 months in the freezer. The dough can also be frozen, wrap in plastic and place in a freezer bag. The dough will keep up to 3 months in the freezer.