While Rem and I were on vacation, we enjoyed trying out some new recipes. These tasty little nibbles are from The Smitten Kitchen cookbook and they’re delicious. Deb Perelman calls these crisps but I think cracker is more clear. They’re really a grown up Cheez-It.
I made a second batch earlier this week to take to a party and they were a big hit. When I made them at Sea Ranch I only had a plain pizza cutter to cut the dough but I used a fluted pastry wheel to cut them at home which makes for a prettier, more decorative edge. Sadly, I didn’t get any pictures of those ones.
Rosemary Gruyere and Sea Salt Crackers (or Crisps)
From The Smitten Kitchen Cookbook, Deb Perelman
1.5 cups coarsely grated Gruyere cheese (6 oz.)
4 tablespoons (or 1/2 stick) butter
3/4 cup all purpose flour plus more for rolling out
1 teaspoon finely minced fresh rosemary (I think I used closer to 2 teaspoons)
1/4 teaspoon fine sea salt plus more for sprinkling (I didn’t add any salt to the dough, just sprinkled it on top)
Preheat oven to 350 degrees
Combine ingredients in food processor pulse and until mixtures becomes coarse, craggy crumbs (I thought it looked kind of like cooked cous-cous).
Dump it onto a big piece of plastic wrap, press it together into a ball, then flatten into loose, thick square.
Chill for 15 to 20 minutes so it is slightly firmed up.
On floured surface roll out dough to about 1/8 inch thick. The shape doesn’t matter.
Cut into about a 1 inch by 1 inch grid using a fluted pastry wheel. You can also cut with a pizza cutter a knife.
Dock each cracker in the center with a skewer or knife point.
Dab with water and sprinkle with sea salt. When I baked my second batch I used flaky Maldon sea salt which worked beautifully.
Bake for 10 to 12 minutes, until light brown on ends (I put parchment paper on baking sheets)
Put baking sheets on rack to cool.
These keep well in a cookie tin.
Thanks for stopping by.