Cheddar And Gruyere Crackers Food

GRUYèRE CHEESE SHORTBREAD CRACKERS

Gruyère Cheese Shortbread Crackers image

This recipe from the English Thermomix Basic Cookbook is "the recipe" for the best shortbread cheese crackers you will make. The addition of the pepper spice choice is important. Irresistible!

Provided by Valerie Lugonja via Thermomix Basic Cookbook

Time 20m

Number Of Ingredients 8

Ingredients

200 grams Edam or Gruyere cheese (cut into pieces)
200 grams flour
120 grams butter (chilled, cut into pieces)
1 egg
1 teaspoon salt
1 teaspoon Piment d'Espelette OR ancho chili (chilpotle chili, etc...Spanish smoky paprika)
cumin seeds (for sprinkling (optional))
sesame seeds (for sprinkling (optional))

Steps:

Place cheese into mixing bowl; chop for 10 seconds at speed 7
Add flour, butter, egg and salt; mix for 30 seconds at speed 4
Remove dough from mixing bowl; place on a long sheet of cling film and shape a thin log (approx. 40 cm long, Ø 4 cm)
Wrap log in cling film and refrigerate until firm enough to cut into slices (2 hours)
Preheat oven to 355°F; line a baking tray with baking paper and set aside
Cut dough log into thin slices (3 mm thick); place slices onto prepared baking tray, sprinkle with cumin or sesame seeds
6, Bake for 10-15 minutes until golden brown; cool on a cooling rack before serving or storing in air-tight container

CHEDDAR-AND-GRUYERE CRACKERS

Cheddar-and-Gruyere Crackers image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon poppy seeds, plus more for topping
2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup finely grated sharp cheddar
1/2 cup finely grated Gruyere
1/4 cup whole milk
1/4 teaspoon Dijon mustard

Steps:

In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

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