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Gruyere Thyme Crackers


Gruyere Thyme Crackers
From Martha Stewart

1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten

  1. Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
  2. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
  3. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  4. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
  5. Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
  6. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
  7. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Makes 20 crackers.

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