- 1½ cups (6 ounces or 170 grams) coarsely grated Gruyère cheese
- 4 tablespoons (55 grams or ½ stick) butter
- ¾ cup (95 grams) all-purpose flour, plus more for counter
- 1 teaspoon finely minced fresh rosemary
- ¼ teaspoon fine sea salt, plus more for sprinkling
They belong on a cheese plate with olives and grapes, not in a plastic cup full of Cheerios with a vented lid so a small squishy hand can reach in and reload.
- Preheat your oven to 350 degrees. Combine all ingredients in a food processor, pulsing until the mixture resembles coarse, craggy crumbs. Dump the mixture out onto a large piece of plastic wrap, gather it together into a ball, and flatten it into a loose, thick square. Wrap with plastic, and chill for 15 to 20 minutes, or until slightly firmed up.
- On a floured counter, roll out your dough to about ⅛-inch thickness—you know, pretty thinly. The shape doesn’t matter. Cut the dough into a large grid—I used a fluted pastry wheel and made 1-inch diamonds. Dock each cracker with a skewer or knife point, then dab lightly with water and sprinkle each with a tiny additional pinch of sea salt. Bake the crisps for 10 to 12 minutes, or until the ends are lightly browned. Set the baking sheet on a rack to cool.