Gruyère & Chilli Crackers

I have recently discovered Gruyère cheese and decided to make some little cheese crackers with it. It is a hard cheese but has a delicious creamy but nutty flavour. I added some fresh finely chopped chilli too for a bit of heat.

They are delicious little mouthfuls and one will certainly not be enough! They have a softer texture and are extremely moreish. I had hardly transferred them to a cooling rack and they were disappearing at an alarming rate!

They are packed with Gruyère cheese and some delicious fresh chilli which goes really well with the cheese. They would be great to take to a picnic, a delicious snack to eat when watching a film or for a cheese and wine evening.

I have also made them using Christmas tree cutters for little Christmas gifts in jars!

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Line two baking sheets with baking parchment.

Place the flour, butter, cheese and salt in the bowl of a stand mixer. Beat until combined.

Add the chilli and beat until the dough comes together.

Place on a floured surface and roll out to ½ cm thickness.

Cut out the biscuits with a 3cm square fluted cutter.

Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.

Pre-heat the oven to 180°C (160°C fan).

Bake for 12-14 minutes until the biscuits are just starting to go golden brown.

Leave to cool for 10 minutes, then transfer to a wire cooling rack.

Gruyère & Chilli Crackers

Sarah’s skill: Easy

Sarah’s servings: 65

Baking time: 12 -14 minutes

INGREDIENTS

175g plain flour

125g unsalted butter, softened

125g Gruyère cheese, finely grated

1 tsp salt

2 fresh chilli peppers, finely chopped

METHOD

1. Line two baking sheets with baking parchment.

2. Place the flour, butter, cheese and salt in the bowl of a stand mixer. Beat until combined.

3. Add the chilli and beat until the dough comes together.

4. Place on a floured surface and roll out to ½ cm thickness. Cut out the biscuits with a 3cm square fluted cutter.

5. Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.

6. Pre-heat the oven to 180°C (160°C fan).

7. Bake for 12-14 minutes until the biscuits are just starting to go golden brown.

8. Leave to cool for 10 minutes, then transfer to a wire cooling rack.

   
   

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EQUIPMENT USED

SARAH’S EXTRA SLICE

You can freeze these biscuits baked or unbaked.

Once baked they will keep for 3-5 days in a airtight container.

You could add herbs eg rosemary, chives or parsley if you don’t like the heat of chilli peppers.