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


  • 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

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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1 Response to Rosemary Gruyere and Sea Salt Crisps

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