I had been combing my cookbooks for an easy appetizer for an upcoming neighborhood ornament exchange. Between a cookie exchange on Wednesday and all my holiday baking and candy making, I wasn’t in the mood for a complicated recipe. I had resigned to making some mushroom croustades…which were a bit more fiddly than my original intention. But then I spotted our FFwD assignment for this week on my calendar…homemade Cheez-Its! Perfect! I added 1/4 pound of Gruyère to my grocery list…I already had a little stash of Alepeppo pepper from one of my sisters (one of the perks of siblings who love to cook) plus the rest of the ingredients in my pantry. These Cheez-It-ish Crackers would be perfect.
All ingredients were pulsed in a food processor, then chilled for at least one hour (or up to 3 days). The cold dough was rolled, cut into rounds and baked for about 15 minutes till lightly golden. I topped a few with teeny sprigs of thyme for some color. Your friends will be amazed that you made crackers…très chic crackers according to Dorie !
This recipe can be found in the Calgary Herald or in Dorie Greenspan’s cookbook, Around My French Table.
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