CHRISTMAS CHEESE CRACKERS
Instead of making gingerbread cookies this year, something strange happened. I had a craving for savoury biscuits.
I had this idea of melt in your mouth cheesy shortbread and what I came up with ticked all the boxes my taste buds has listed!
I made these with two local Swiss cheeses from Le Petit Producteur who I only recently discovered. I try, where possible, to buy local, seasonal produce and what I love about Le Petit Producteur cheeses (sold at Globus in Switzerland) is that they show you who exactly produced the cheese. Kurt’s even got his face and email address on the package! I think I might email him… Would that be weird?
- 320g flour
- 2 teaspoons finely chopped fresh rosemary
- A pinch of salt
- Ground black pepper
- 1 teaspoon mustard powder
- 225g butter
- 60g grated Gruyère cheese
- 60g finely grated Sbrinz cheese (or parmesan)
Makes approx. 50 cookies
Combine the flour, rosemary, salt, pepper and mustard powder in a bowl and set aside
Add the dry ingredients to the butter and cheese and mix until it starts to come together into bread crumbs. Use your hands to form the dough into a ball. If the dough is warm, pop it in the fridge for a couple of minutes so it’s easier to roll out.
At this point I split the dough in half and put one half in the freezer for another day.
Roll out the dough using a rolling pin until it’s about 4mm think and use a cookies cutter to cut out your shapes. Use a fork to prick a line of little holes in your crackers to stop them puffing up in the oven (I did this for half and it was a good idea).
What have you been craving this holiday season? xS