Gruyere Cheese Crackers

Don't forget that the pre-order for Pinterest for Food Bloggers eBook is going on right now!

I'm pretty sure I'm still the whitest person in Vietnam. It's great for getting compliments from cute little Vietnamese women {they grab ahold of my waist and stroke my arms in wonder of my ridiculously tall and pale body}, but the teenager in me WANTS TO GET TAN! I know it's frivolous and superficial, but seriously: can't a girl get some color!? I could be reckless and get color quickly, but {this one's for you, Mom!} you'll be pleased to know that I've been slathering on the SPF 50 and watching one freckle pop up at a time. OK that's an exaggeration, since as soon as I get in the sun my freckles multiply like rabbits, but my actual TAN is a very slow-moving creature.

Yes, life is tough over here. We lounge at the beach getting tan at a turtle's pace, eat ridiculously good dinners for $1 each, and the hardest decision of the day is who is going to get up to make breakfast. The answer to that last one is "Derek," 99% of the time. He's getting pretty darn good at making banana pancakes {with oatmeal instead of flour}. I'm a lucky lady! I guess some habits don't change, no matter where we live!

In reality, we have been working quite a bit, as I let you know with the Pinterest eBook {pre-sale still going on!}. We've learned that we work best when we actually *go* somewhere, instead of working at home. Usually that means we go to an Australian Deli here in Hoi An. It's air-conditioned, has all sorts of food, the best mango smoothies I've ever had, and is moving locations in a week and therefore slashing prices on their cheeses! We've been inhaling brie at ridiculous speeds, and loving it!

I might be on a cheese kick. Can you blame me?! You know I love cheese, and it's been a while since I've talked about my love of cheez-its... get ready for some tasty crackers! These crackers come from my normal cracker base, from which I've also made spiced cheddar crackers and pepperjack cheez-its. Discovering how to make cheese crackers was seriously a monumental moment in my life: I no longer had to feel guilty about buying chemical-ridden boxes of cheez-its {although I'll fully admit that I still do that on occasion}, because I could make my own at home! WIN WIN!

As we were preparing to leave Bozeman, we put in a pretty good effort to eat through as much of our food as we could. Even though we gave a lot of food away, we definitely didn't have a problem eating all of our cheese! We had a block of gruyere in the fridge, which has become a staple for us in the last year, and I knew it'd be PERFECT in some crackers! I've come to really love the nutty flavor of gruyere, and put it in salads and on pizza a LOT. I just love the sharp flavor! Delicious. Now, excuse me while I go inhale more brie...

Gruyere Cheese Crackers

• Author: by Mary
• Prep Time: 35 mins
• Cook Time: 12 mins
• Total Time: 47 minutes

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Ingredients

Units USM Scale 1x2x3x

• 4 Tbsp unsalted butter, at room temperature
• 8 ounces gruyere, finely grated
• ½ teaspoon salt
• 1 cup all-purpose flour
• 1-2 tablespoon cold milk
• salt for dusting

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Instructions

1. In a stand mixer, cream together the butter and grated cheese until smooth. It shouldn't take long.
2. Mix the salt together with the flour, then add it to the mixer. Mix on low-speed until mostly incorporated — it's okay to be a little bit crumbly.
3. Add milk, one tablespoon at a time, until the dough comes together. It should not be sticky, but should hold together in a ball.
4. Form the dough into a disk and wrap in plastic wrap. Chill for 30+ minutes.
5. When the dough has chilled, preheat the oven to 400 F.
6. On a lightly floured surface, roll the dough out very thin — ⅛" or less. Cut it into your desired shape, prick a hole into the middle of each cracker, sprinkle salt all over, and bake on a parchment-lined cookie sheet for 10-11 minutes.
7. Let the crackers cool at least 5 minutes before eating {good luck!}.

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Notes

I ran out of gruyere for the pictures in this post, so mine are a bit yellow because I used a bit of cheddar, too! Yours will likely not be as yellow!