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Gruyere Thyme Icebox Crackers

January 15, 2008  |  recipes

Making your own crackers is easy and impressive and allows you to match your crackers to your toppings. The dough can be frozen and baked as needed.

  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1 1/2 tablespoons fresh thyme, chopped
  • 3 tablespoons unsalted butter, very cold
  • 1 cup gruyere cheese, finely grated
  • 1/4 cup milk
  • 1 tablespoon milk

Combine the flour, salt, pepper, and chopped thyme in food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse to combine. With the machine running add the milk. Process until the dough comes together and is well combined. Shape the dough into a 2" wide log. Wrap with plastic wrap and refrigerate at least 24 hours.

Heat the oven to 325°. Slice into 1/4" slices. Transfer to a baking sheet. Bake immediately, turning pan during baking, until they are golden-brown and firm in the middle, 25-35 minutes. Transfer to a rack to cool. Store at room temperature in an airtight container.