Cheese crackers made with Gruyere cheese that are crisp and can be served with wine or as part of a charcuterie buffet!
– 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
Preheat oven to 350F. In a metal-bladed food processor, combine shredded cheese, soft butter, egg, and salt. Process till creamy after pulsing.
Scrub the basin as needed. Add flour in two batches and pulse until soft dough forms.
Put your cookie press's form disk in as directed. Form crackers on a dry baking sheet. After leaving the cookie stamp, the dough must stick.
Bake the cookies till they turn golden, 15-19 minutes. Leave them on the pan for a minute or two before cooling on a rack.
Once the crackers are fully cool, you can put them in a container that won't let air in or freeze them to keep them for longer.