Holidays/ Snacks

Rosemary Gruyere Crackers (aka grown-up Cheez-Its)

Happy Labor Day everyone! I’ve been vacationing with my family these past two weeks, giving me lots of time to bake and photograph and write before all of the start-of-school madness begins. One of the things I made were these rosemary gruyere crackers from The Smitten Kitchen Cookbook by Deb Perelman, and let me tell you… They are magical. With the crunch of a Cheez-It and a sophisticated (yet crowd-pleasing!) flavor, these crisps are the perfect addition to whatever end-of-summer Labor Day cookout/fiesta/shindig you have planned for today. Oh, and they’re insanely easy to make. So go whip some up right now–I’ll show you how! (Hey, I’m a poet and I didn’t even know it!)

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Grab your food processor (or just use a bowl and a pastry cutter) and throw in some flour, salt, buttah, rosemary…

And CHEESE, of course!

Pulse that up until your mixture resembles coarse crumbs, then dump the dough out onto a piece of plastic wrap and wrap it all up, patting it into a thick square. Pop it in the fridge for 15 minutes while you preheat your oven to 350!

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Now comes the trickiest part–rolling. My dough was extremely crumbly, but stick with it because it’ll all turn out okay. I promise! Knead the dough a little to try to incorporate all of the floury bits, then start rolling it out on a lightly floured surface. You may get some cracks, but as it warms up a little you should be able to get it to about 1/8-inch thick. Use a pizza roller to cut diagonal strips one way, then the other to form diamonds.

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Use a metal spatula to transfer the crackers to a parchment-lined baking sheet. Next, use a toothpick to poke holes in the center of each cracker, then use your finger to dab each one with a teeny bit of water. Finish ’em off with a sprinkling of sea salt and throw them in the oven!

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Oooh yum. Bake for 10-12 minutes, or until this golden brown perfection happens.

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Serve ’em up! These’ll go fast, trust me.

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Rosemary Gruyere Crackers

from crumbsandnibbles.com, adapted from The Smitten Kitchen Cookbook by Deb Perelman

Makes about 60 1-inch crackers

Ingredients:

6 oz. (1 1/2 cups) gruyere cheese, shredded

1/2 stick (4 tablespoons) unsalted butter

3/4 cup flour

1 teaspoon finely minced rosemary

1/4 teaspoon sea salt, plus more for sprinkling

Directions:

  1. Place all ingredients into the bowl of a food processor (or a large bowl if using a pastry cutter). Pulse (or cut) until your mixture resembles coarse crumbs, then dump the dough out onto a piece of plastic wrap and wrap it all up, patting it into a thick square. Place in the fridge for 15 minutes while you preheat your oven to 350 F.
  2. Knead the dough a little to try to incorporate all of the floury bits, then start rolling it out on a lightly floured surface. You may get some cracks, but as it warms up a little you should be able to get it to about 1/8-inch thick. Use a pizza roller to cut diagonal strips one way, then the other to form diamonds.
  3. Use a metal spatula to transfer the crackers to a parchment-lined baking sheet. Next, use a toothpick to poke holes in the center of each cracker, then use your finger to dab each one with a teeny bit of water. Finish them off with a sprinkling of sea salt and bake for 10-12 minutes, or until golden. Serve to your friends and family or eat them all up yourself!

Happy nibbling!

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