Gruyere and White Cheddar Crisps

If you’ve never tried making own cracker before don’t be intimated; it’s really just as easy as making cookies. Maybe even more simple than that, in fact.  It’s basically a quick savory dough with whatever you want to include in it for flavor.  In this recipe I am using Gruyere cheese, for it’s nuttiness, and a good aged white cheddar for it’s flavor and bite.  I added a little bit of cayenne pepper just for a teeny bit of heat, but you can always omit that if it’s not your thing.  The key is not to overwork the dough and to let it chill before you cut it into crisps.  You can cut them as thin or as thick as you like as long as you try to make them all the same so they cook evenly.  A really sharp knife helps.  These little savory munchies can be stored in an airtight container and make great gifts or as part of a cheese course during a holiday gathering.
  1. In the bowl of a food processor add the flour, salt, and cayenne pepper.  Pulse few times to combine and then add in the ½ cup white cheddar and 2/3 cup Gruyere cheeses.  Pulse again to incorporate the cheese. 
  2. Next add in the cold butter and pulse 6-7 times.  The butter begins to break down into smaller pieces until they are the size of peas. Adding 2 teaspoons at a time of the cold water pulse and then check to see if the dough is moist enough to just come together.  Only adding more cold water as needed. 
  3. Place the dough on a lightly floured surface and press and combine into a ball and then roll into about an 8 inch log.  The log should be the circumference of the size cracker you want.  Chill for at least one hour in the fridge.  You want it very cold so you can cut into fairly thin pieces.  Freezing is an option, too.
  4. Preheat an oven to 375 degrees and line a baking sheet with parchment paper.  Slice into ¼ inch pieces, only as many as can fit on a pan at a time and refrigerate the remaining dough.  The key is to make sure each cracker is about the same thickness so they all cook evenly.  Brush with a little bit of heavy cream and top with more fresh grated cheese.  Bake for 13-14 minutes until golden brown.
1 cup all purpose flour

¼ teaspoon sea salt

1/8 teaspoon cayenne pepper

 3/4 cup sharp aged white cheddar

2/3 cup roughly Grated gruyere, plus 3 tablespoons finely grated for tops

8 Tablespoons cold, unsalted butter cut into small cubes

5-6 teaspoons Ice water, plus more if needed

2 Tablespoons heavy cream


Makes approximately 24
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