Home made gruyere crackers are a great snack to have near the bar at a party or on a cheese platter. They are packed with flavor and even a little kick. I like to make the mix in the morning, refrigerate and cook an hour before guests come so these has the scent of a French….ummm…bakery.
Ingredients
- 8 ounces of top quality gruyere cheese, shredded (remember, ingredients make every dish)
- 1 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Hungarian paprika
- 1 stick of unsalted butter, freeze for 45 minutes then cut into 8 pieces
- 1/4 cup dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
Making It
- Fit the processor with a steal blade and put in the gruyere, flour, cornstarch, cayenne, paprika, chives and salt and pulse until fully mixed, 6-7 pulses
- Throw the butter across the top the pulse until the butter mixes in and looks like little peas
- Add the mustard and mix until it forms as a ball of rough, add more if you need to
- Create two logs of the dough and yes, if you must know, cracker size, wrap and put in the refrigerator for at least an hour but the longer the better
- Set the oven to 350 degrees, take the logs out and cut the crackers into 1/4 inch pieces and put them on a backing sheet lined with parchment paper, back for rough 25 minutes or until golden brown. You might want to switch each baking tray during the baking process to make sure they are cooked evenly then let cool and serve
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