Rosemary Gruyere and Sea Salt Crisps

rosemary crackers by joinmefordinner
Here’s another good one from Smitten Kitchen’s new cookbook.  Author Deb Perelman writes, “Dough can be made a day in advance. It will keep longer in the freezer. Baked crisps keep for up to 2 days at room temperature in an airtight container, and up to a month in the freezer. They will not last 5 minutes at a party.”
. . . or, in my case, while cooling on the rack. It was hard not to “sample” just one, or two or three.

Adapted from The Smitten Kitchen Cookbook

Ingredients

  • 1 1/2 cups coarsely grated Gruyère or Emmenthal cheese
  • 4 Tbsp. (1/4 cup) butter *(see note below)
  • 3/4 cup all-purpose flour, plus more for the counter
  • 1 tsp. finely minced fresh rosemary
  • 1/4 tsp sea salt, plus coarse salt for sprinkling

Directions
Preheat oven to 350F. Combine all ingredients in a food processor. The recipe says to “pulse until the mixture resembles coarse, craggy crumbs.” I found that the dough would not hold together, even after chilling, so I added 2 Tbsp. more butter and pulsed it in the food processor until it formed a ball.
Dump out onto plastic wrap, flatten into a thick square, wrap tightly and chill for about 20 minutes.

On a floured counter, roll the dough to about 1/8 inch thickness. Cut into a large grid. Since I don’t have a fluted pastry wheel, I used the wheel from my ravioli maker to get a fancy edge. You could also use small cookie cutters: star-shape for Christmas, heart for Valentine’s Day and so on, but that would be a lot more work. Poke each cracker with a skewer a few times, then dab lightly with water and sprinkle with a little pinch of sea salt. Bake for 10 – 12 minutes until the edges are lightly browned. Set the baking sheet on a rack to cool.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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One Response to Rosemary Gruyere and Sea Salt Crisps

  1. Pingback: Top 10 Reader Favourites of 2013 | joinmefordinner

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