Gruyere Cheese Crackers with Cracked Black Pepper
Homemade Cheese Crackers are a fun appetizer to serve guests when entertaining! Sprinkle with freshly cracked pepper just before baking to give them a little oomph! 10x better than Cheez Its, and way more fun to eat!
Servings: 114 crackers
Calories: 18kcal
Ingredients
- 8 Tbsp unsalted butter cold
- 6 oz Gruyere or Comte grated, about 1 ¼ cups
- ½ tsp Kosher salt
- Pinch cayenne pepper
- 1 ¼ cups all-purpose flour
- Freshly ground black pepper
Instructions
- Line two baking sheets with parchment paper, then set aside. Add 8 Tbsp butter, Gruyere, ½ tsp salt, and a pinch of cayenne to the bowl of a food processor fitted with blade attachment. Pulse until butter breaks down, about 6-7 quick pulses.
- Add 1 ¼ cups flour, then pulse until dough comes together. Wrap the dough in plastic wrap, then chill in a refrigerator for 20 minutes.
- Preheat oven to 350F. Roll dough out between two pieces of parchment paper to a thickness of ⅛" . Use a small cookie cutter (either 1" or 1 ¼" round), then place on prepared baking sheet. Sprinkle each cracker with a tiny bit of freshly cracked black pepper. Bake for 6 minutes, then rotate the pan and cook an additional 7 minutes more. Crackers should be golden brown. Serve warm or at room temperature.
Notes
- Use scraps of dough to make more crackers.
- Cheese crackers will keep up to 3 days in an airtight container at room temperature.
- Cracker dough can be frozen for up to 3 months. Defrost before rolling out and baking.
- Don't have Gruyere or Comte? Substitute with any hard, grated cheese.
Nutrition
Serving: 6crackers | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 39IU | Calcium: 16mg | Iron: 1mg
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