Gruyere Cheese Crackers
Crisp Gruyere cheese crackers to serve with wine or as part of a charcuterie board!
Servings: 5 -6 dozen
Equipment
- cookie press
Ingredients
- 8 ounces Gruyere cheese, finely shredded
- 3/4 cup unsalted butter, at room temperature (this is 1 1/2 sticks or 12 tablespoons)
- 1 egg
- 1/2 tsp salt
- 1 3/4 cups all purpose flour, Measure with the fluff/scoop/level method
Instructions
- Preheat oven to 350F
- Put the shredded cheese, soft butter, egg, and salt in the bowl of a food processor fitted with the metal blade. Pulse and then process until smooth and creamy. Scrape down the bowl as necessary.
- Add the flour in two batches, and process just until a soft dough comes together.
- Fill your cookie press according to your model's instructions and insert the shape disk of your choice. Stamp the crackers onto a clean dry baking sheet. Note: this is important because the dough needs to stick to the surface as it comes out of the cookie stamp.
- Bake the cookies for 15-19 minutes, or until starting to turn golden on the surface.
- Let them rest on the pan for a minute or two before transferring them to a rack to cool.
- After the crackers are completely cool you can store in an airtight container, or they can be frozen for longer storage.
Notes
*My recipe is based on one from Williams Sonoma
Nutrition
Calories: 50 kcal · Carbohydrates: 3 g · Protein: 2 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 13 mg · Sodium: 48 mg · Potassium: 9 mg · Fiber: 0.1 g · Sugar: 0.03 g · Vitamin A: 111 IU · Calcium: 40 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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