Servings: 90 to 100 crackers
Preheat: 350
Prep Time:
Source: Smitten Kitchen Cookbook
Ingredients:
1.5 Cups Coarsely Grated Gruyere Cheese
4 Tablespoons Butter
3/4 Cup All Purpose Flour
1 Teaspoon Finely Minced Fresh Rosemary
1/4 Teaspoon Fine Sea Salt
Directions:
Combine all ingredients in a food processor, pulsing until the mixture resembles coarse, craggy crumbs. Dump the mixture out onto a large piece of plastic wrap, gather it together into a ball, and flatten it into a loose thick square. Wrap with plastic and chill for 15 to 20 minutes, or until slightly firmed up.
On a floured counter, roll out your dough to about 1/8-inch thickness. The Shape doesn’t matter. Cut the dough into a large grid – I used a fluted pastry wheel and made 1-inch diamonds. Dock each cracker with a skewer or knife point then dab lightly with water and sprinkle each with a tiny additional pinch of sea salt. Bake the crisps for 10-12 minutes, or until the ends are lightly browned. Set the baking sheet on a rack to cool.